


WILSONS 

MEAT 
COOKERY 



WILSONS 

MEAT 
COOKERY 



ELEANOR LEE WRIGHT 

Director 

Domestic Science Department 
Wilson & Co. 



© 1919 Wilson & Co. 



«$ 



INDEX 

Page 

Foreword 3 

Food Value of Meat 4 

Government Inspection and Refrigeration 5 

Marketing 6 

Meat Economy 7 

Selection of Meat Cuts 8 

Care of Fresh Meats « 9 

Principles of Meat Cookery 10 

Cheaper Cuts Made Palatable 1 1 

Cooking by Ear — Fuel Economy 12 

Successful Seasoning 13 

Sauce and Gravy 14 

Utensils Desirable Aids in Meat Cookery 15 

A Bit of Thrift 16 

Care of Cooked Meats 17 

Oleomargarine 18 

Whole Chuck 19 

Shank 20 

Plate — Brisket End . ■ 21 

Navel End of Plate 22 

Ribs 23 

Flank Steak — Flank 24 

Sirloin Cuts 25 

Broiling 26 

The Rump , 27 

Round Steak — Round Pot Roast 28 

Boneless Cuts 29 

Miscellaneous Beef Recipes 30 

Recipes for By-Products 31 

Meat Chart — Beef Cuts 32, 33 

Recipes for Left-Overs 34 

Mutton and Lamb Cuts— Diagram of Carcass 35 

Selection of Mutton 36 

Lamb and Mutton Cuts 37 

Mutton Recipes 38 

Cuts of Pork — Diagram of Side 39 

Pork Cuts 40 

Pork Recipes 41 

Ham Recipes 42 

Sliced Bacon 43 

Vegetables Served with Meats 44, 45 

Carving 46 

Helpful Hints 47, 48 

Index to Recipes 49 

Memo 50, 61, 62, 63 

The Wilson Label 51 

Wilson's Certified Brand Pork and Beans 52 

Wilson's Certified Brand Peas 53 

Wilson's Certified Brand Ham and Bacon 54 

Wilson's Certified Brand Pineapple 55 

Wilson's Certified Brand Preserves 56 

Wilson's Certified Brand Condiments 57 

Wilson's Certified Brand Coffee 58 

The Wilson Label Protects Your Table 59 

The Wilson Guarantee 60 

Coupons 64 

JUN 16 I9!9 ©CU525879 



2 'V^O J 



FOREWORD 

FOOD products must always be bought with economy and utilized 
with care. We have prepared this book in the hope that it 
will help the women of America to purchase and use food 
products carefully and wisely. 

Wilson's Meat Cookery illustrates in a simple, practical manner 
the different cuts of meat, and tells in everyday language the most 
economical and appetizing methods of preparing them for the 
table. 

The cheaper cuts of meat heretofore have been neglected; pos- 
sibly because people considered them not good enough, or did not 
realize their high nutritive value. 

The suggestions here presented will be new to many a modern 
housewife, yet our grandmothers used these inexpensive cuts and 
relied upon them for some of their best dishes. 

The average grade of live stock today is much superior to that 
of ten or fifteen years ago. Consequently, when we use the cheaper 
cuts of meat, we have the advantage of this betterment in quality. 

For example, in considering meats, we naturally think of the 
loin and ribs. These constitute only a part of the meat available 
in the animal. It is obvious that if all the available meat is used 
properly, the total supply of meats will increase in proportion, and 
the average price will be lowered correspondingly. 

The charts and illustrations show you just how the cuts of meat 
look and tell you exactly what portions to ask for. They also show 
you the large percentage of excellent meat that is not being utilized 
by the average family. 

You can only take full advantage of this knowledge by doing 
your marketing in person. You must select your own meats if 
you expect high quality at a reasonable price. 

Our recipes tell you in detail the best way to prepare these cuts 
for the table. We have compiled this book along practical lines. 
We want it to be useful and helpful to those who have to make 
every penny count — to the family of moderate means — and to 
the more prosperous as well. So that you will save money and 
have better food, study this book and accept its suggestions in the 
spirit in which they are given. 




President 



u 3hU> maAk. llYIIVTliKjTrefl l u-mjJb auaJvourdusje?' 




6j?ooq) Value 

^Meat 



■ The V/ilson Label Protects Your Table 1 




MEAT is most important in our daily living. It is the staple 
food in the countries that show the greatest enterprise and 
energy. Eminent authorities all agree on the desirability 
of some meat as an article of diet. Meat is almost completely 
digested by a normal person, is always available, easy to prepare, 
and tastes good. The savory odors that arise in the cooking of 
meat arouse pleasant anticipation. 

The consumption of meat in this country is larger than that in 
any other nation; meat is cheaper here and of a better quality. 
We have been prosperous and use meat freely, often wastefully. 
Conditions demand that this waste be stopped; we are not asked 
to omit meat, but to use it intelligently. Economy means wise 
use, not denial. 

The food value of meat is principally for the tissue-building 
material called protein. Then, too, it is valuable for the fat which 
is present, for fat gives the body both heat and working energy. 
The protein also gives muscular power which makes it essentially 
the diet of those who do work out of doors and those who do hard 
manual labor. Mineral substances are present in small quantities. 
They aid in body growth and development. 

Very young and very old people require little meat; and it is 
required only in moderation by anyone. Amounts vary with indi- 
vidual conditions, occupations and habits. People who are under- 
nourished lack resistance to ward off disease — those in prime health 
have the greater resistance. Meat has a higher food value than 
most vegetables. 

Wise buying, careful preparation and sensible serving are neces- 
sary to take full advantage of this opportunity. Health must be 
conserved, bodies nourished, needs gratified and tastes pleased; all 
at a minimum cost. 

Many prejudices must be discarded by loyal people — that all 
foods may be utilized. Nature demands a certain balance; a lack 
in one element must be made up by another. When the meat 
supply is scant, the increased use of butter is immediate — indicat- 
ing a doubtful economy. We pay a good price for meat, eggs and 
milk, but get full value for our money. No other foods repair 
bodily waste so perfectly. The digestibility of meat depends some- 
what upon texture and fat, as well as upon the cooking, but the 
actual difference between various meats is slight. Meat is the 
most satisfying food that we place upon our table. 



a ahiAma^ nvj i H-nr 



uauft* cuLOLfta/nAee" 




6o\)erjimeni7nspection 
andftefrigeratioii 




■ The Vfilson Label Protects Your Table 



GOVERNMENT inspection is a tremendous factor in the pro- 
duction of meat. The breeder knows that his cattle must 
undergo a most rigid examination by a number of government 
experts. These experts must be graduated veterinaries and pass a 
rigid civil service examination before they are admitted to the 
Government Inspection Bureau. These men are on hand to detect 
any indication of unsound meat before, during and after the stock 
is slaughtered. Our greatest insurance against unwholesome meat 
is the stamp of Government Approval, and only meat which bears 
this guarantee should be purchased. Immediate chilling follows the 
killing of the animal and the meat is kept from five to ten days in a 
sanitary cooler to render its condition perfect. The meat is then 
ready for the refrigerator of the retail butcher, where it hangs until 
placed on the block. 

Frozen meat is perfectly wholesome, and may be used with 
safety by any one, provided it is used at once. Meat when thawed 
out spoils very quickly, so that the cooking should be started as 
soon as the thawing is done. People eat frozen fish half of the year, 
and yet many have an idea that frozen meat is undesirable. 

The Government stamp assures us that the meat is from healthy 
stock, but it cannot go further and point out why one animal is 
finer than another — since, while all the meat is good, some is better. 
Meat should be heavy for its bulk, solid and firm. The bones of 
young animals are spongy and those of mature stock solid. Uncut 
beef is a deep red color ; it turns brighter after it is cut and exposed 
to the air. The color of the fat may come from breed and feed, as 
well as from maturity — a creamy, waxy fat is preferable to a yellow, 
oily one; but fat there must be to indicate proper feeding. 

The refrigerator car has solved a great problem in getting fresh 
meat to all parts of the world. First the meat is chilled for forty- 
eight hours in order to eliminate all animal heat. The meat is 
shipped in cars which hold enough ice to last twenty-four hours. 
There are icing stations at division points every 1 50 to 250 miles. 
Fast train schedules are arranged so that not more than twenty-four 
hours elapse between the icings. Each refrigerator car is thoroughly 
cleaned twenty-four to forty-eight hours before time to load. 

All of these things have been worked out on a scientific scale 
so that the product reaching the ultimate consumer will be in the 
best possible condition. This care and selection are steps which 
the housewife can help to control by her demand for inspected and 
well cared for meat, another factor in economy. 



DhiJb maAk, 



Wilson & Co. 



VV 



acnxK aujvwrdze? 



■ ■ 




{Marketing 




■ The V/ilson Label Protects Your Table 



SATISFACTORY marketing can only be done in person. The 
order boy and the telephone are convenient at times, but do 
not prove economical in daily use. Some planning should be 
done before going to market, but it may be desirable, when one sees 
what the retailer has in stock, to change these plans. Sensible 
women patronize reliable dealers and do not hunt for food bargains, 
which often are actually unsafe. A clean market means wholesome 
food and an insurance against doctor bills. Upon the choice of meat 
depends the choice of vegetables for the same meal, so that the 
butcher should be visited first. We must not mistake cheapness for 
economy. Solid meat at 30 cents a pound is cheaper than half bone 
and half fat at 20 cents. Soup or stew needs bone for flavor — a 
pot roast may be boneless. 

We need variety in our diet, but this variety should be obtained 
by having a different menu each day rather than a large number 
of dishes at any one meal. The old fashioned idea of a table laden 
with all kinds of food is not considered good form today — since 
it leads to overeating, which is not only harmful, but forms a 
waste of food. The good housekeeper takes "just enough" for her 
motto. She is neither extravagant nor stingy and well cleared dishes 
at the end of a meal are an indication of her careful planning. She 
has few left-overs, but those which she has, are carefully used at 
future meals. 

It is often desirable to cook enough of a certain food for two 
meals at one time, but it should not all be placed on the table at 
the first meal — as then no one is tempted to overeat and there is 
no hint of future service. The amount of foods necessary may not 
be calculated exactly at first — but experience will soon teach the 
housewife how to figure the correct amount required. Appetites are 
often made fickle by frequent repetition, careless cooking or a 
poor combination of different foods. (See pages 44 and 45.) 

Some attention must be -given to fuel economy in planning a 
meal. The cook who uses the oven for one dish and the top burners 
for several others at the same time shows poor judgment; her oven 
should be used at full capacity whenever possible. A list of standard 
dishes that the family likes is a convenience, although no set of 
menus, however helpful, can be exactly followed, as tastes and 
personal choice differ. In time of unusual conditions, however, we 
should all try to eat the foods that are available. 

Intelligent marketing, careful preparation, skilful cookery and 
judicious service are tasks worthy of any woman. 



**3hiJb maJtk. I 



% A # 



Wilson & Co. 



▼"▼ 



llouA* au£iA£urcb&e 




The Wilson Label Protects Your Table 



TRUE economy consists in knowing che nature of the various 
cuts of meat as to their proportion of fat, lean, bone and waste. 
If we eliminate fat, the edible meats vary little in their food 
value; the loins and ribs, which form about one-fourth of the weight 
of the cattle, represent nearly one-half the retail cost. The rational 
way to equalize the market is to use all of the meat, but the demand 
for center cuts of quality has so increased that the lower priced 
parts are sadly neglected. Yet experience in making soups shows 
that a greater amount of extract and flavoring matter is found in 
these cheaper portions. 

Many will be glad of these suggestions that cut down the cost 
of meats and supply nourishing dishes at the same time: 

(1) Take advantage of varying market conditions. 

(2) Purchasing large amounts of meat, provided one has space 
and equipment for keeping it. 

(3) Occasionally substituting fish, game or whatever similar 
food may be less expensive in the community. 

(4) Utilization of left-overs. 

(5) Careful use of meat, bone, fat and trimmings. 

(6) Use of less expensive cuts. 

(7) Careful serving at the table. 

(8) Careful preparation. 

The last two items mentioned snould receive no small amount 
of consideration. Of course the first step in economy is the wise 
selection of meat which is handled and marketed in a sanitary way, 
but, no matter whether the cut is cheap or expensive, it must be 
well cooked in order to utilize it to the best advantage. 

If meat is not well prepared it is very likely to be wasted at the 
table. Such circumstances would make it of greater advantage to 
use canned meats and their products, for they are wholesome, appe- 
tizing and palatable. The quantity of meat usually eaten by each 
member of the family should be considered not only when the pur- 
chasing is done but also in the serving. Table waste can thus be 
eliminated. The dignity of the family is far from lessened when 
these points of economy are seriously regarded. 



3YvJb moAk. 



^ A # 



Wilson & Co. 



¥ V 



r^r * ^*" 




cPelection 
Meat Cuts 




■ The Wiiso/i Label Protects Your Table 



THE cook, to use cheaper meats to the best advantage, must 
know how to utilize all the fat. The home rendering of excess 
fats and those remaining from cooked meat, cut down the need 
for commercial fats and oils. The clarifying of used fats greatly 
increases their use. 

Large bones should be cracked before cooking to get all possible 
flavor, gelatine and marrow out of them ; this necessitates straining 
the liquid after the cooking is completed, so as to avoid all bits of 
bone. Meat trimmings should be used with the bones to prevent 
waste. In fact, every part should be utilized. 

The housewife should take advantage of the fact that tenderness, 
appearance, and convenience in cooking, rather than actual food 
value, largely determine retail prices. The facts are that the cheaper 
cuts of meat are by far the most economical from every standpoint. 
She can get the most for her money by purchasing cheaper cuts and 
serving tender ones through skilful methods of cooking. Either 
money cost or considerable labor must be put into food materials to 
produce perfect results, so that she who has more time than money 
finds it pays to spend time in her kitchen. Statistics show that over 
30 per cent of the average modest income is spent for food, and these 
figures do not take into account any allowance for fuel or labor. 
This indicates the large amount of responsibility that rests upon 
the shoulders of the housewife. 

The prudent buyer considers the following points in choosing 
meats : 

(1) Quality, which includes color, grain and fat. 

(2) Method of cooking, which includes flavor, fuel and time. 

(3) Number to be served; also whether all the meat is to be 
used at one meal or part reserved for a second serving : the possible 
use of left-overs. 

(4) The cost, which means not only the initial outlay but the 
total cost of fuel, time and additional material. 

It is a common belief that the cheaper cuts use enough more fuel 
to make the final expense equal. But this is usually untrue if the 
heat is properly regulated. Ten minutes' broiling of chops at a high 
temperature costs more than four hours' simmering of a tougher cut. 
Another popular, but mistaken, idea is that the shrinkage, due to 
long cooking, greatly exceeds that of short cooking. When cooked 
in the right way, there is little difference and no loss in flavor if the 
liquid and the meat are combined. 



M, #_ 



OhJUb maAk. 



[Wil son & Co.| 



uoWi Qaanjcuntcje" 




Carp 

of 

Sresh ^Moats 




m The V/ilson Label Protects Your Table 



WHEN meat is brought into the kitchen, either by the de- 
livery boy or by the housekeeper herself on her return from 
market, the wrapping should first be removed and the meat 
weighed to check up the household accounts. 

Buy a pair of good scales ; keep them in a handy place for in- 
coming supplies and use them. First weigh the plate or dish in 
which the meat is usually placed; then weigh the meat itself and 
deduct the weight of the dish. Trim off any portion of the meat 
that looks unsound, or has a particle of odor. Divide the meat into 
the proper amount, if only a portion of it is to be cooked that day. 
Wipe with a damp cloth, or scrape the surface of the meat with a 
knife or scrub with a brush, but avoid washing it unless necessary, 
for juices are lost when meat is placed in water. When washing 
is essential, it should be done quickly and the meat wiped dry. 
Place the meat on a plate or other suitable container and put it in 
a cool place (but never on ice) until ready to use. 

Meat kept for some hours should be well covered. Almost any 
clean utensil may be used; either of crockery, aluminum or enamel 
ware; but iron and tin will rust, cracked plates absorb odors and 
chipped granite is unsafe. The common custom of using any old 
dish for the pantry and the refrigerator is neither sanitary nor eco- 
nomical. Careless cooks put meat away without removing the paper 
in which it is wrapped and then wonder why the flavor is impaired 
and juices are lacking with the result that the butcher gets the 
blame for faults which lie nearer home. 

It sometimes happens, that owing to a change of plans, the meat 
purchased for use today must be kept over until tomorrow. If refri- 
geration is good, a day's delay will cause no harm, but the use of a 
marinade is a wise precaution, especially since both beef and mutton 
are really improved by it. 

The marinade may be prepared by modifying French Dressing. 
Blend a tablespoon of vinegar or lemon juice with two or three table- 
spoons of oil (olive, corn or peanut oil may be used) and adding a 
light seasoning of salt and pepper. If desired, a bit of bay leaf or 
onion may also be added, but if this is done, the meat should be 
tightly covered if placed afterwards in a refrigerator. 

The meat is placed in an earthen dish and thoroughly coated 
with this marinade and turned occasionally to distribute the coating 
evenly. The amount of dressing necessary is determined by the 
quantity of meat with which it is to be used. The oil enriches the 
the meat, the acid makes it tender and the combination protects the 
surface from the air and aids in preserving it. A good steak is made 
better and poor meat more palatable by this process. 



OhiJb maAk. 



A # 



Wilson & Co. 



V V 



ucwv au£i/va/n±£e 




Principles 
Moat Cookery 




m The Wilson Label Protects Your Table 



WE cook meat for one of two purposes: either for the meat 
itself or for soups. A combination of the two methods is 
possible in a stew or casserole dish where meat and liquid are 
served together. 

Different methods of cooking meat depend largely upon the meat 
itself. Tough fibres require an entirely different treatment from 
tender meat, but in every case the first consideration is to retain the 
juices. 

The larger the surface of the meat the more the juices are likely 
to be drawn out; that is why we cut meat into pieces for soup. The 
protein of meat is partly soluble in cold water and as we wish to 
secure as much of it as possible in the making of good soup, cold 
water is used. The meat should be allowed to stand in the cold 
water before heating until the liquid becomes red and then slow heat 
applied to still further draw out the juices. Tough meat and poor 
soup is the result of rapid cooking which hardens the albumin and 
retains the juices in the meat instead of allowing them to escape. 

A tender cut should be cooked at a much higher temperature 
than tougher pieces and the method employed in cooking any par- 
ticular piece of meat depends upon its quality and the cut. A proper 
understanding of muscular fibre is therefore necessary in selecting 
meat. It is quite possible to roast or broil a piece of meat that is 
hung a little too long, but meat for stewing must be fresh and sweet. 

If cost is not an object, the ribs and loins furnish flavor and nu- 
triment together with meat in its most tender form. If we desire to 
retain the juices in the meat, we must apply strong heat to harden the 
surface. This heat may be applied in several ways: (1) By the 
direct heat of broiling over a flame; (2) by radiated heat in a hot 
oven, contact with hot fat or a heated utensil; or (3) by immersion 
in boiling water. 

The result of intense dry heat differs entirely from that of moist 
heat. A caramel-like flavor is developed under dry heat at a much 
higher temperature than the boiling point of water. It is this special 
flavor that makes the pot roast richer than the boiled meat and 
gives steak the fine taste that is lacking in a stew. 

The flavor of meat is much improved if it is browned before boil- 
ing; this crisping or browning may include all or only a portion of the 
surface. To make a savory broth put part of the meat in cold water 
and heat slowly as in soup making ; then add the brown parts for addi- 
tional richness and simmer the whole until tender. If meat does not 
have sufficient fat to crisp in the hot pan by itself, additional fat 
must be added. 



3hifo moJik. 



a A # 



Wilson & Co. 



^~V 



uouA au/i/vami&e 



10 



■ II 




Cheaper cuts 





m The 'Wilson Label Protects Your Table 



THE juices evaporate quickly in cooking unless the meat is pro- 
tected by the fat. Brown meat well but avoid scorching if you 
value your digestion and your reputation as a cook. Boiling 
liquid surrounding a piece of meat holds in the original flavoring 
matter, but does not impart the additional flavor obtained by dry 
heat. 

The whole process of preparing the cheaper cuts demands time, 
care and attention to detail. 

Certain cuts are best adapted to certain dishes only and some cuts 
are adapted to various dishes ; but the same general principle under- 
lies the preparation of them all. 

We soften cheaper cuts by several different processes in order to 
make them more palatable: 

(1) Long, slow cooking (the most important way). 

(2) Chopping or grinding, to separate the fibres. 

(3) Pounding, to break the fibres. 

(4) The use of acids, such as vinegar or lemon juice. . 

(5) Freezing or hanging the meat in a low temperature (Cold 
Storage) ; this develops acids which soften the meat without injuring it. 

Opportunity for variety lies in adapting these methods to the 
various cuts. Principles are far more important than formulas, 
since the inexperienced woman needs a recipe for every dish, while the 
careless will turn out a poor product with the best recipe. No given 
rule will always work out perfectly for ingredients differ in composition 
and quantity and conditions vary. Consequently, the methods of 
preparation are more important than individual recipes. 

Cold storage, under proper conditions, is a great boon to the 
consumer. It keeps clean food clean at a temperature at which 
deterioration is impossible. If it were not for modern cold storage, 
the market would be flooded with needful foods at one season and 
without them at another. The average person has no conception 
of the wonderful value of the present system of cold storage which 
modern scientific knowledge has developed. The waste of food 
products would be appalling, if there were no way of keeping 
them at a continued low temperature. 

Chicago is the largest food distributing centre in the world and 
consequently has the largest cold storage plants. 



OhiJb maAk. 



% A # 



Wilson & Co. 



uovJu aiLano/ntee 



li 




Cooking by Ear 
Fuel Economy 




m The Wilson Label Protects Your Table 



IT IS a wise precaution to avoid a draft upon a kettle over a slow 
fire. For this reason the back burner is a sensible choice. In a 
slow oven the flame is not exposed and once the burner is ad- 
justed, the meat may be left in peace; there is no need for watchful 
waiting. 

Repeated experiments in slow cooking with a tightly covered 
utensil show that the amount of fuel used is amazingly small. In 
fact, it is possible to keep liquid at the simmering point for any 
length of time desired without attention with a consumption of 
less than two feet of gas per hour. 

Other fuels show that comparative cost is always in favor of 
slow cooking. Oil and gasoline burners cannot be maintained at as 
low a point as gas and the protection of an asbestos mat or thick 
iron plate is therefore advised to temper the heat. 

Wood and coal are harder to regulate for any extended period, 
and the results will never be the same if the meat boils hard part of 
the time and stops cooking entirely at other intervals. Steady con- 
tinuous heat is essential for the best results. 

Fireless cookers serve admirably for this type of cooking and 
some of the latest devices in gas and electric ovens provide a fireless 
cooker arrangement that is almost human in its regulation. 

Too much emphasis cannot be laid upon the slow cooking method. 
Some cooks think nothing is accomplished without a "good fire" — 
the kettle boils merrily but the spirits of the family are sad, as good 
food has been wasted by being cooked too fast. 

The toughest piece of meat can be made palatable if it is cooked 
right. The cooking may take a long time, but when the meat is 
done properly, it will be tender enough to cut with a fork and yet 
compact when served. 

Additional flavors are helpful, close-covered kettles are desirable, 
ample time is essential; but the chief necessity is to cook slowly. 
The temperature that allows no breaking of the liquid into bubbles, 
but just a gentle rippling of the surface, will eventually soften the 
hardest tissue. There is a foreign saying — "The pot should only 
smile, not laugh," that sums up the whole matter. If one cannot 
smell the cooking or see the steam from the kettle, she may listen 
closely to satisfy her curiosity. A slight sound of bubbling is all 
that is needed to convince her that the good work is going on. 

Any woman can cook by ear and when she knows that all is 
well, she may leave her cooking for hours if need be, based on the 
knowledge that with such a low fire food cannot burn, for it cannot 
cook dry. 



JhJLb mahA. 



Wilson & Co. 



^r~w 



uoWv aujjhxhrdut£ 



12 




Successful 
Seasoning 




The Wilson Label Protects Your Table 



WE have few meats but many flavors — consequently, by 
combining different spices and herbs one cut of meat has 
many variations. Ordinary meats are improved by good 
seasoning and fine ones made finer. Several materials in small 
amounts give better results than an excess of any one. Too much 
flavoring will ruin the food; just enough makes a common dish a 
success. In a well stocked pantry we find thyme, summer savory, 
marjoram, mace, cloves, sage, peppercorns, paprika, celery salt, 
bay leaves and nutmeg. 

Vegetables of all sorts should be utilized. The ends of tomatoes 
or carrots, or the coarse stalks of celery furnish flavor without 
added cost. Onion is almost indispensable in the cooking of meat, 
but when onion is prohibited our next best flavor is celery. The 
leaves, root, or outer stalks are chosen and the better part of the 
celery saved for separate service. Onion juice is often preferred 
to the onion itself. Clean parings and unsightly bits of any veg- 
etable may be utilized to prevent waste and improve taste. 

Garlic often arouses prejudice, but it has a wonderful flavor 
when carefully used. The least bit is all that is needed. Dried 
mushrooms are often substituted for fresh ones. The cost per 
pound is high, but only a small amount is needed when they are 
soaked and cooked. 

Beef extract should be in every kitchen — not only for warmed 
over meat which needs more meat taste, but also to enrich soups 
and sauces. 

For vegetable seasoning we depend upon the onion family, 
shallot, leek, scallions, chives and garlic; upon peppers, both green 
and red, and upon tomatoes, carrots, turnips, parsley and celery 
as well. 

Special dishes call for mustard, chili powder, curry powder, 
capers, ginger, horseradish, tomato paste, catsup, mushrooms, 
raisins and vinegar of various kinds. 

Brown sugar will correct a dish, if it is too salty, but it is hard 
to remedy food that burns. 

Different fats may be used in browning meat, such as the fat 
from ham, bacon, salt pork or roast beef. These fats which give 
variety to the flavor are carefully saved by the thrifty cook. 

Squares of coarse cheesecloth or white mosquito netting are 
handy for tying up seasonings, so that they can be removed before 
the cooking is finished, and are particularly desirable for removing 
vegetables that would spoil the flavor of the meat if cooked too 
long with it. 



3KU> maAk. 



Wilson & Co. 



V"V 



ucu/b auruia/niee" 



13 




■ The Wilson Label Protects Your Table 



THE natural juices which flow from the roast or steak when 
carved are true gravies, but custom has applied the term 
"gravy" to the thickened liquid which is properly known 
as the sauce. Care in making these sauces results in a smooth 
pleasing combination, thoroughly cooked, well seasoned and served 
piping hot. Half cooked, lumpy, flavorless sauces or gravies are 
unwholesome and wasteful. 

In cooking meat, we utilize the fat of the meat itself to enrich 
the gravy, while in made dishes, beef drippings or beef fat, or bacon 
drippings, are used. Use meat fat when dishes are warmed over. 
Any one of the following ingredients — wheat, rice, or corn flour, 
corn starch, arrowroot, or bread crumbs — may be used to thicken 
the gravy. 

Blend in a shallow saucepan in the proportion of two level 
tablespoons of flour and two tablespoons of fat to a cup of liquid. 
The liquid should be added gradually and the mixture stirred con- 
stantly as it cooks. The preparation takes a little longer when the 
liquid is cold; but the sauce is more certain to be smooth. The 
mixture should be stirred with a fork as it thickens, as the use of 
a fork, instead of a spoon, will prevent lumps. 

If it is not desirable to cook the flour in the fat, or inconvenient 
to skim the fat from the stock, the thickening ingredients may be 
carefully mixed with cold water and stirred into the liquid. The 
liquid should be taken off* the fire when the mixture is stirred in, 
as this will avoid too rapid cooking and uneven results. After the 
thickening is added, replace the dish on the fire and stir as it cooks. 

A third method is to mix the softened fat and flour smoothly 
in a bowl, blend with a little of the liquid, add to the stock and cook 
until the gravy thickens. 

If a rich brown sauce is required, the meat fat is first well browned 
in a heavy pan, then flour is added. The whole is browned care- 
fully, and the liquid poured in gradually. It is necessary to use a 
little more flour in this method, as browned flour does not thicken 
as much as ordinary flour. 

If there is no stock on hand, a substitute can be made by cooking 
bits of vegetables in water, and seasoning with beef extract. Fresh 
or evaporated milk may be substituted for the stock in some meat 
dishes. 

Thickened gravies which boil for some time are apt to separate 
and the fat comes to the surface. This fact is utilized in making 
gravy for people with poor digestions since the fat can be entirely 
removed before serving. If gravy accidentally boils and separates, 
add a few spoonfuls of boiling water, stir vigorously, and it will be 
restored to its former smooth consistency. 



JhiJb maAk. 



Wilson & Co. 



-c» sasr 



acvJi auahjO/ritee 



14 




(Utensils 

(Desirable aids in 
JHaat Cookery 




The 'Wilson Label Protects Your Table 

MANY choice pieces of meat are spoiled by cooking in un- 
suitable utensils; consequently the butcher sometimes gets 
the blame when the trouble is in the kitchen. Kettles that 
are too large, waste fuel. Kettles should have close fitting covers 
and flat bottoms broader than the flame under them. The shape 
of the kettle should depend upon the kind of fuel available, and its 
size upon the use to which it is to be put. Aluminum is easy to 
clean, holds heat, and is always safe. The lack of seams in aluminum 
cooking utensils is an advantage. 

Iron also holds the heat, and is very satisfactory. A heavy 
frying pan should be part of the equipment of every kitchen. A 
revival of old customs is shown in the "Dutch Oven" or the iron 
kettle with an iron cover. 

Enamelware, unless of good quality, is not desirable. Food 
has a tendency to stick to it, and cheap enamelware chips easily. 
High grade tinware is a better investment than cheap granite ware. 
Copper and nickel are too expensive for the average kitchen and 
need great care in their use. 

Earthenware, in the form of a casserole, is deservedly popular. 
It can be used for many dishes, holds heat well, is easy to clean and 
does double duty as a cooking and serving dish. The regulation 
dish, glazed inside and out, is suitable only for use in the oven; but 
the brown or red clay dish which is dull on the outside can be used 
on top as well as inside the range. This is a great help in fuel 
economy. With the protection of an asbestos mat, such a dish 
may be used over a low flame for hours with perfect results both 
in flavor and food value. 

The tireless cooker is adaptable to slow cooking of all sorts. 
It saves time and attention during the process, but requires an 
earlier start. 

Portable ovens of various kinds save fuel and do away with 
extreme heat in the kitchen in summer; the flavor of baking is far 
better than when foods are cooked directly over the fire, as the 
whole surface is equally heated. Covered roasters are well adapted 
for braising, and for preparing similar dishes. 

In addition to these various dishes, a cook requires good knives 
and a knife sharpener, a meat grinder, a heavy cutting board, wire 
rack or trivet, skimmers, wooden spoon, strong meat fork, quart 
measure, basting spoon, coarse and fine strainer. Reliable scales 
are a sensible investment, and a set of steel skewers has many uses. 



OhJub TruaAk 



Wilson & Co. 



W V 



uorun* ouafvamJbee 



15 



II ■ 




tSTRit 

°f 

thrift 




u The 'Wilson Label Protects Your Table ■ 



THIS story of a piece of brisket beef illustrates the possibilities 
of inexpensive meat. The amounts given are for a small family, 
but may be readily increased for a large one. Let us say that 
a generous three-pound piece of brisket beef costs 60 cents, and 
it may be cut so as to give almost two pounds for serving whole, and 
the remainder, cut up and cooked with a quart of cold water and 
various seasonings, will make a good soup. 

The piece of meat to be used in soup making should be cooked 
in a tightly covered kettle, with a low flame for about five hours. 
The fuel cost will be a little over a cent, and there will be no loss 
of liquid. The meat and fat are then removed from the bone and 
separated while still warm — then set aside to cool. 

The broth will make the foundation of a fine vegetable soup, 
or the popular onion soup with cheese. For the latter, the onions 
are sliced thin and cooked in a small amount of water, or no liquid 
at all. They should be cooked with a tight cover, over a low fire. 
Slices of bread are toasted, covered with cheese and put into the 
oven, or under the flame, to melt the cheese. The onions and the 
broth are put into deep soup dishes, with a slice of the cheese toast 
on each one, and the result is a delectable dish, which will be eaten 
with relish by the whole family. 

The meat remaining from the first meal and the soup meat can 
be chopped together and used as hash, meat balls, or in any other 
way preferred. Served with a little gravy, they will furnish the 
main part of another meal. 

All pieces of fat should be put into a covered kettle with a little 
water and cooked until the bits are crisp and the fat clear. The 
cooking should be watched to avoid scorching. When the cooking 
is complete, put through a fine strainer, and the result is a cup of 
rendered fat, and a cup full of fat scraps for future cooking. ■ These 
scraps, when salted, will make a fine sandwich filling, or can be 
added to gravy for baked or boiled potatoes. 

Thus the three pounds of brisket beef, yield one meal of fresh 
meat, one hearty soup for the main part of a dinner, one reheated 
meat dish, one service of fat scraps, and one cup of rendered fat. 
While considerable labor is involved, yet the cost of this meat has 
been very low. How many women are willing to give the time and 
thought to these simple but important economies? Each one must 
answer for herself. Every housewife who will make the effort can 
accomplish such a saving, and every little bit helps. 



3kU> moAk. 



Wilson & Co. 



▼~^r 



uo-uA au^ja/nlee 



16 




Ccltq of 

CookodJ/lcats 




* The Wilson Label Protects Your Table 'i 



WHENEVER possible, the bone and the fat should be sep- 
arated from left-over meat as soon as the meal is finished, 
as this can be done easier and better while the food is still 
warm. Roasted or boiled meat may have bone, which still contains 
value, and this bone can be cooked, together with the parts that 
cling to it and with other trimmings, a second time, for stock. The 
meat should be put in some utensil that prevents it from drying out. 
Containers, of either enamel or red clay, are good — since they are 
unbreakable and useful for reheating. Plates or shallow dishes 
are a poor choice. The meat should be packed solid, covered with 
the stock, if any is available, and then put away as soon as possible 
to cool. 

Cooked meat should be used up as quickly as possible in hot 
damp weather; dry heat is not so hard on food materials. 

Salted and smoked meats keep better than fresh meats, and for 
this reason are often chosen for slicing cold in summer. Jellied 
meats should not be kept over 24 hours in hot weather or two days 
in cold as they offer a fine field for bacteria. 

A serious handicap to economy in the use of meat is the unrea- 
sonable prejudice against reheated meat. 

Flavor and fat are often lacking, to be sure, but food values 
remain; consequently in preparing dishes for cooked meat, it is 
well to add other seasonings, and enrich the dish with fat in some 
such form as sauces. By cutting meat small or chopping it up, 
the portions are more easily heated and the flavors better distributed. 
So far as possible the flavor in the second service should be quite 
different from that of the original service. 

Continued heat and high temperature should both be avoided, 
as they toughen meat and make digestion difficult. With these 
facts in mind, it is possible to prepare a variety of excellent dishes 
from cooked meat, and several kinds of meat can often be used to 
advantage at one time. It is an error to warm over a choice steak 
— if good at first, it will be good cold, or sliced in thin strips for 
luncheon or supper. Reheating steak spoils its fine flavor. 

The various steamed dishes may be substituted for those to whom 
fried foods are forbidden, and hash is undesirable. They are con- 
venient when it is impractical to use the oven. Turned out of a 
mold and covered with a good sauce, they are attractive and pala- 
table. No thoughtful woman will serve the same meat at two suc- 
cessive meals. Under favorable conditions (cold weather, Or with 
a good refrigerator) she may even avoid repetition the next day. 
A meatless dinner — fish or fowl — may be used in between times to 
afford variety. 



OhJUb maAk. 



Wilson & Co. 



V T 



uoWi auASva/ntee' 



17 




The V/ilson Label Protects Your Table 



THE importance of fat in the diet is not generally recognized; 
but a moderate use of it is always necessary. Fat may be in 
the form of cream, milk, oil, butter or oleomargarine, or in 
the form of the fat of meat. The worker must have fat to do his 
work; the child must have fat for proper development; and all 
must have it for bodily need and for bodily energy. No sensible 
mother restricts the use of butter or oleomargarine as a spread for 
children's bread. Winter calls for additional fats in our food to 
keep warmth in our bodies. The poor in pocket are often poor 
in health for lack of sufficient fats. Good butter is high, cheap 
butter is unpalatable, and under these conditions, little butter is 
used. 

The clean, wholesome article known as Margarine or Oleomar- 
garine is little understood. Ignorance has classed it with renovated 
butter and the prejudice against it is not confined to those who lack 
education. 

The truth of the matter is that Oleomargarine, made by a reputa- 
ble firm and sold under a dependable brand, is one of the cleanest 
and most wholesome food products on the market. Unlike butter, 
every pound of oleomargarine must stand government inspection; 
the examination is rigid and the standard high. The better grades 
of oleomargarine are churned with milk or cream to increase rich- 
ness, and give a creamery flavor. Oleomargarine goes just as far as 
butter and keeps better because there is less moisture in it. Con- 
sequently, there is an additional economy in its use-. Scientific 
tests show that the difference in the food value of butter and oleo- 
margarine is too slight to be taken into account in the average diet. 
Government experts and practical housewives both highly endorse 
oleomargarine as a wholesome and desirable product. It may 
well displace butter in cooking and even where great economy 
is not a consideration, it is a delicious product to serve on the family 
table. It is better than dairy butter, and far safer. Most people 
like to know what they are eating, and they can be sure of purity 
and cleanliness when they use oleomargarine, for every ingredient 
contained in it is used on the table in some form or another. 

The theory that fats are hard to digest has been exploded. It 
takes more time to digest fat than some other foods, and fats are 
not readily assimilated by some individuals. Fried articles (foods 
coated with a layer of fat) are not easily digested; but, generally 
speaking, fats that are not overheated or rancid can be thoroughly 
digested by any normal person. Excessive heating of fat forms 
acids that are undesirable. The use of pastry, doughnuts, etc., is 
not advocated for a person with a delicate stomach; but a bland, 
weak fat, such as butter or oleomargarine, can be used universally. 



*0kU> maAk. (I 



Wilson & Co. 



~V~W 



lutuA- qujjJyja^rdjte 



18 



s» 




WHOLE CHUCK 



(See figure ©, pages 32 and 33) 
The steaks cut from the chuck are juicy and well flavored. The lower part of the shoulder has 
little bone; but the meat is very fat. The distribution of fat and bone gives good results in 
stewing. Pot roast, stews, casserole dishes, and spiced beef may all be made from chuck beef. 
It is sometimes corned, also. Care must be taken when bones are cut away, that any small bits 
are removed before cooking. The neck makes good mince meat; or it can be served as a brown 
stew. It is also exceedingly good if strips of salt pork are run through the meat for flavor and 
richness. Chuck combines well with spaghetti or macaroni since the rich gravy supplies what 
the pastes lack. If the meat has been cut up before cooking, the gravy will be better, and the 
serving can be done to better advantage. 

The clod, included here, and which extends from the shoulder into the fore shank, is suitable for 
pot roast or braising. A medium chuck as purchased has about 10% fat, 16% protein, and 15% 
waste. 



CHUCK STEAK WITH ONIONS 

2 pounds chuck steak 
5 or 6 onions 

Salt 

Butter or oleomargarine 
Slice onions in water. Drain thor- 
oughly. Place onions in a shallow 
saucepan, cover closely and cook over 
a slow fire for 15 or 20 minutes till 
tender. Use no water or fat, as the 
onions contain both moisture and rich- 
ness. When the onions are done, un- 
cover and brown slightly if preferred, 
but they are more digestible without 
browning. Heat a frying pan smoking 
hot, and brown the steak quickly on 
both sides ; reduce the heat and turn 
the meat frequently until it is cooked 
through. Season the steak and salt 
the onions. Serve the meat on a plat- 
ter with onions around it. Add butter 
or oleomargarine if desired. 
POT ROAST WITH VEGETABLES 

3 or 4 pounds chuck roast 
1 cup sliced carrots 

1 cup sliced onions 

1 cup celery cut in bits 

1 cup sliced turnips 

3 tablespoons fat (preferably 

irom salt pork) 
If the meat is not in a solid piece 
skewer or tie it into shape, wipe it with 
damp cheesecloth, and roll in flour. 
Boil vegetables in salted water to 
barely cover, until soft. Rub through 
a coarse strainer. Heat fat in a frying 



Tie in 
square 
of cloth 



pan or Dutch oven. Put in the meat 
and brown on all sides. If the frying 
pan is used, transfer the meat, after 
it is brown, to a kettle, unless the pan 
is deep enough to hold the beef. Pour 
the vegetables and their liquid over 
the meat, together with any preferred 
seasoning. Cover tightly and let sim- 
mer slowly for four or five hours, turn- 
ing twice. Thicken the gravy a little, 
and pour over the meat 
BEEF STEAK PIE 
Chuck steak, cut in narrow strips 
Bit of garlic 
]/2 bay leaf 
6 peppercorns 
Sprig of parsley 
1 onion stuffed with 2 cloves. 
1 cup sliced carrots 
1 cup celery cut in strips 
4 halved potatoes 

Place steak in a kettle with boiling 
water to cover, and let it simmer for 
half an hour. Add seasoning in bag 
together with salt to the meat, and 
thicken the stock. Place the kettle on 
an asbestos mat to keep sauce from 
sticking. Some dried mushrooms 
soaked and drained improve the flavor. 
Simmer while making the pastry. 
Then remove the bag of seasoning. 
Put all in a baking dish with a rolled 
crust over the top and sides. Brush 
with milk and bake forty minutes, 
covering it with heavy paper as soon 
as it is brown. 



DhJUb maAk 



Wilson & Co. 






uouft* ouanxi/niee 



19 



II ■ 




SHANK 

(See figure ®, pages 32 and 33) 

Over one-third of the fore shank consists of bone, and the amount of fat is very small, so soup 
making is the logical use for this cut of meat. A solid piece of meat is first cut off from the top 
for Hamburg Steak or stewing. Bones and trimmings should then be cooked an hour or more 
before adding the browned meat, if the full flavor is to be obtained. Vegetables may be added 
during the last hour, and rice, dumplings, split biscuits or crust added at the time of serving, if 
the full meal in one dish is desired. For variety in flavoring, crisp salt pork, some dry grated 
cheese, or a little curry, may be mixed with the flour used in thickening, and will prove an agreeable 
addition. If there is more than enough meat for one meal, it would be well to sort over the pieces 
before serving, reserving the best pieces to use whole, and the balance for hash meat or some 
similar use. 

The hind shank contains valuable flavoring matter and the large amount of bone makes it desirable 
for use in the preparation of soup. The proportion of lean varies. From the top part a good pot 
roast may be prepared. The middle cut is the most economical. The shank meat averages high 
in protein and is good stewed and served with noodles or hominy grits. Beef tea and beef extract 
are made from the shank. The former is of known value in the sick room; the latter is a great 
convenience in cooking. Beef tea as a food has been greatly overrated, however. It has stimu- 
lating properties and is an aid to digestion, but the strong meaty taste is deceptive. All of the 
flavor and much of the fat is extracted from meat in the proper preparation of soup but food 
value still remains in the solid portion of meat even though it may have lost half its weight through 
continued cooking. 



SOUP MAKING— Wipe the soup 
shank with a damp cloth, crack the 
bones and cut the meat into pieces, 
Place bones, meat, fat and marrow in 
a large kettle, which has a tight fitting 
cover. Add cold water in the propor- 
tion of a pint to each pound of ma- 
terial, if you desire rich stock, and a 
quart per pound if you desire light 
stock. Let it stand for one-half hour, 
then heat very slowly to the bubbling 
point, and add salt. Other seasonings 
may be tied in a cloth and left for an 
hour or two in the stock. Vegetables 
should not be cooked too long with 
the soup stock, as overcooking devel- 
ops an unsatisfactory flavor. If clean 
materials are used, no skimming is 
needed; since this makes clear soup, 
but takes away some of the nourish- 
ment. The soup should simmer from 
four to ten hours according to ingredi- 
ents used, and the strength desired. 
Fuel cost is small if the gas flame is 
kept at its lowest point. The veg- 
etables should be removed, unless the 
soup is to be served at once. Quick 
cooling aids in preserving the quality. 
The fat which forms on top should not 
be removed until the stock is to be 
used, as the solid cake of fat acts as a 
preservative. In warm weather stock 
should not be kept over twenty-four 
hours; in cold weather it can be kept 



for several days. If the stock is to be 
used immediately, all fat should be 
removed. The fat that cannot be 
taken off with a spoon may be ab- 
sorbed by blotting paper or a soft 
cloth. Greasy soup is exceedingly 
unpalatable. The bright color in a 
good brown soup is obtained by 
browning part of the meat before 
adding it to the stock. 

JELLIED SOUP — Rich beef or other 
soup stock may be chilled and served 
cold for special occasions in summer. 
The stock is cleared with egg to make 
it attractive in appearance. Mix 
together a quart of stock and the shell 
and white of one egg. Apply gradual 
heat and stir constantly until a thick 
scum forms on the top. Let the dish 
stand for a few minutes, then strain 
the soup through a napkin or other 
fine cloth. The soup must be made 
with considerable bone if it is to 
jelly. If it is not firm enough, it can 
be stiffened with gelatine in the pro- 
portion of a tablespoon of gelatine 
softened in two tablespoons of water 
for each three cups of soup. The 
jellied soup must be rather highly 
seasoned and a small amount of 
caramel coloring will give the desired 
tint to a pale soup. 



OKlb moAk, 



A M 



Wilson & Co. 



~V^V 



ao-Wv aujah&nrdze? 



20 




PLATE— BRISKET END 



(See figure ®, pages 32 and 33) 

The brisket gives the streak of lean and streak of fat that the epicure demands in fine corned beef; 
Smoked brisket is excellent. As the texture of brisket is closer than that of the navel end, the 
brisket takes longer to cook. Fresh boiled brisket is good, hot, cold, 01* warmed over — in fact, 
it deserves more attention than it usually gets. It can be boned and a good stock made from 
the bone, with the addition of seasoning. The solid meat can be braised with salt pork for flavor, 
with stock for moisture, and vegetables. Several hours are needed to prepare this dish. The 
vegetables should be added when the meat is partly done. The brisket can be sliced, pounded in 
flour, browned in drippings, and stewed in stock with potatoes and parsnips in a casserole. These 
"One Piece Dinners" are economical, since they save labor, fuel and service. 



BEEF BRISKET, boiled and browned 
— If the piece has a large amount of 
bone, some of this may be removed 
to use for soup stock, or to furnish 
gravy to be used with the warmed-over 
meat for a second service. Cook the 
solid part of the meat until tender, 
with a little celery salt and a bit of 
garlic added, turning it once during 
the cooking, which will take from four 
to six hours according to the amount of 
meat used. Remove meat from liquor 
and place in a shallow pan with the 
skin side up and score the top several 
times. Have boiled potatoes ready 
and drop them into the kettle to take 
up a little of the fat, then place them 
around meat and brown all in a hot 
oven for about twenty minutes. Make 
a gravy with the remaining liquor and 
serve separately. 

BRISKET WITH ONION SAUCE— 
Wipe the meat with a damp cloth, and 
tie it into a compact shape with strips 
of cloth. Place it in a deep kettle 
with boiling water. Add a soup bunch, 
several cloves and peppercorns. Sim- 
mer until tender, add salt when partly 
cooked. Take the meat from the 
liquid, remove the cloth, and place 
the meat in a shallow baking dish. 
Beat one egg and spread over the 
beef, then sprinkle with coarse crumbs, 
and brown under a flame or in a hot 
oven. For sauce — for a three-pound 
piece of meat — cut up half a cup of 
green onions and cook these with two 



tablespoons of oleomargarine. Brown 
slightly. Stir in two tablespoons of 
flour, add a cup and one-half from the 
stock and a tablespoon of minced 
parsley. Keep the sauce over hot 
water, or in a double boiler, until the 
meat is finished. Pour the sauce 
over the meat and serve. 

BRAISED BEEF— Cut the meat into 
cubes; brown in frying pan with drip- 
pings. Use strong heat — stir meat so 
it will coat quickly and not lose its 
juice. Tender cuts can be cooked 
whole. Remove the pieces to a closely 
covered kettle that can be used on top 
of range (unless the oven is heated 
for other cooking). Rinse the pan 
with a )4 cup of boiling water to save 
all browned bits, and pour over meat. 
Cover tightly and cook slowly for two 
hours. 

Prepare the following sauce and pour 
over the meat and continue cooking 
for another hour. 

SAUCE 

1 onion 1 

1 carrot [chopped 
Few sprigs parsleyj 

2 tablespoons butter or oleomargarine 
^ cup diced celery 

1 cup canned tomatoes 

Salt and paprika 

Melt fat. Brown onion, carrot in it. 

Add parsley, celery, and tomatoes. 

Heat thoroughly. Add seasonings. 



'ahJUb maAk. IKWH'I 



W^W 






aauA cLua/va/ntee' 



21 




NAVEL END OF PLATE 

(See figure ®, No. 1, pages 32 and 33) 

The meat from the navel end is sometimes used for stew and pot roast, but more often it is corned. 
Corned and smoked meats are toughened by the process of curing, so that they need longer 
cooking than fresh meat. Always place cured meat in cold water, heat gradually, and skim 
the water when it begins to bubble. It is almost impossible to cook cured beef too slowly, as it is 
toughened by strong heat. A steam cooker or double boiler gives good results. 



CORNED BEEF— Wash the meat 
quickly and if it has been in brine 
longer than desired, cover it with 
cold water and bring slowly to a boil, 
drain off the Water and reheat with 
fresh cold water. As soon as the liquid 
bubbles, reduce the heat, add a few 
peppercorns, and continue the slow 
cooking (always below the boiling 
point), until the meat is tender. At 
least one hours cooking will be re- 
quired on each pound of beef. Keep 
the meat closely covered during cook- 
ing and it will have to be turned when 
partly done, if the water does not 
cover it. Carrots, parsnips, turnips 
and potatoes can be added during 
the cooking if desired. Cabbage and 
meat should not be placed in the 
same kettle. Cut the cabbage into 
quarters, use some of the stock to 
cook it in to obtain a meat flavor. 
Vegetables can all be cooked in the 
stock without the beef, if the meat 
is to be used cold afterwards. Place 
the left-over meat that is to be served 
cold in the stock to cool. 

CORNED BEEF HASH 

1 pint (2 cups) chopped corned beef 
\]/2 pints chopped cooked potatoes 
y$ cup beef drippings 

2 tablespoons minced onions 
yi cup water 

Mix. corned beef and potatoes. Melt 
fat in frying pan and add onions. 
Add hash and mix thoroughly. Add 
water. Cover closely, and cook slowly 
for half an hour or until a brown crust 
is formed on the bottom. Loosen 
carefully from the pan and turn out 
like an omelet on a hot platter. If 
the oven is in use, hash may be baked 



either in a frying pan or in a shallow 
dish from which it can be served. 
For variety a cup of white sauce 
instead of water, may be mixed with 
baked hash, in which case less fat will 
be necessary for cooking. 

SAVORY BEEF 

2 pounds beef cut in size for serving 
(use plate, shank, rump or round) 

3 large onions sliced 
3 tablespoons lard 

3 tablespoons flour 
1 teaspoon salt 
yi teaspoon black pepper 
% teaspoon ground cloves and thyme 
or summer savory 

1 pint brown stock or boiling water 
and meat extract 

2 tablespoons vinegar 

1 tablespoon catsup 

Brown onions slowly in lard. Increase 
the heat. Add meat and brown. 
Mix the flour, pepper and other sea- 
sonings. Sprinkle this mixture over 
the meat. Add the stock, vinegar and 
catsup. Cover closely. Simmer till 
meat is tender, allowing two hours 
for shank or plate and \}4 hours for 
rump or round. 

ESCALLOPED CORN BEEF 

2 cups cooked corned beef, cubed 
1 cup medium white sauce 

1 stalk celery, chopped fine 

2 slices onion, chopped 

Cook celery and onion in sauce. Put 
the corned beef in a shallow baking 
dish. Remove celery and onion from 
sauce. Add sauce to meat. Sprinkle 
with bread crumbs moistened with 
melted oleomargarine. Brown in hot 
oven. 



Ohito iruxAk 



Wilson & Co 



uoruA* ouoAo^rvtee 



22 



■ II 




THE RIBS 

(See figure ®, Nos. 2 and 4, pages 32 and 33) 

The first cut of the upper part of the forequarter consists of seven ribs. The ribs, as purchased, 
medium fat and lean, contain about 21% fat, 14%' protein, 20% waste or refuse. The prices 
paid for this choice meat does not represent food value as much as it does agreeable eating. 
A large amount of surface, cut across the grain, is exposed in cooking, and this is one reason why 
a small roast is rarely satisfactory, as at least two ribs are needed to retain the juices — three are 
even better. 

The first cut is considered best, and is not too heavy for an average family. The second cut is 
larger and equally good (as shown in the right-hand picture). The third and largest cut is not 
quite so choice. The ribs are cut off to about eight or ten inches, leaving what is known as "short 
ribs." (See figure ©, No. 2.) These are either boiled, browned, or boned, rolled and baked. 
The ribs are always roasted, inasmuch as much flavor is lost by boning. The fat is used for bast- 
ing, since to add water to a choice roast of beef is a culinary crime. 

and finish cooking at a lower tem- 
perature on a lower slide; or else 
place in baking oven as preferred. 
Pork and fowl require water in roast- 
ing, but beef or mutton never do unless 
a covered roaster is used. Rare meat 
will be better flavored if cooked in an 
open pan; well done roasts may be 
cooked in a covered roaster. 



ROASTING — Roasting is a process 
similar to broiling, the only difference 
being in the cut and weight of the 
meat, and the amount of time re- 
quired. Tough meat is not made 
tender by rapid cooking; but roasting 
is the ideal method for a choice tender 
cut, although these cuts are not eco- 
nomical on account of their high 
first cost. Rolled roasts are popular 
and easily carved. The best shape 
is the standing roast, which is not 
boned, but the bones cut short. 
Boned meat can easily be tied or 
fastened with a skewer. Steel skewers 
are superior to wood, on account of 
the greater ease in serving. 

Roasts should be placed on a rack 
to prevent the meat from frying in 
its own fat. Strong heat is necessary 
at the outset as in broiling, and at least 
ten full minutes heat of the oven is 
necessary when gas is used. The 
smaller the roast, the stronger should 
be the first heat, so as to prevent the 
juices drying up. Sear each side of 
the roast under a flame, add seasoning, 



THE RIBS — A fine roast requires 
attention. There is no danger of the 
meat cooking dry if the heat is mod- 
erate and basting frequent. Lean 
meat requires additional fat (drippings 
saved from previous cooking may be 
used). Gravy can be cooked in the 
oven at the same time — without addi- 
tional fuel. Add to cold water — stock 
from the bone — -trimmings and veg- 
etables — together with browned fat 
from the roasting pan and flour to 
thicken. Secondary flavors can be 
extracted from roasts or steaks (after 
serving) by stewing the bones for a 
long time- This stock can be intensi- 
fied with vegetables and seasonings, if 
desired. 



3kU> maAk. 



Wilson & Co. 



uoruiu QAm3\J^rdut£ 



23 




FLANK STEAK 



(See figure ©, No. 1, pages 32 and 33) 

The flank is attached to the loin of beef. There is practically no bone in the flank, but a large 
portion of it is fat. Most of this fat is trimmed off. The lean portion is used for boiled meat, 
and for stew. It is rather coarse in texture, and, as it lacks flavor, additional ingredients are 
advisable. 

The flank steak is cut away to be sold by itself. An excellent pot pie can be made from flank 
meat, and an excellent covered meat pie may be made with the addition of a suet crust. The 
best way to utilize the meat, however, is to bone and roll it, and then put it in brine. This will 
result in excellent corned beef, which will slice to good advantage either hot or cold. If it is to 
be used cold, it is well to place a weight on the meat as it cools in the stock. 



STUFFED FLANK— Make a pocket 
in a thick flank steak to hold the 
dressing, or if the meat is thin, fold 
one-half over the other and skewer 
together, after it has been filled. 
To make the dressing, crumble one 
pint of bread, soften with cold 
water and drain well after it is moist 
throughout. Season the crumbs with 
salt and pepper, onion salt and celery 
salt, a little poultry seasoning and 
two tablespoons of drippings. Pack 
the dressing closely into the meat, 
pat it into shape and bake for one 
hour in a covered roaster, or for an 
hour and a quarter in an open pan. In 
the latter case it is necessary to baste 
several times. A few slices of bacon 
placed on the top of the meat ten min- 
utes before serving, improves the dish. 

BEEF STEW WITH DUMPLINGS 

1 pound flank, rump or plate 

4 cups potatoes cut in J4~mch cubes 

yi small onion cut in slices 

yi cup flour >2 teaspoon salt 



Carrot Itwo-thirds cup, 
Turnip J J-^-inch cubes 



cut in 



Flour, salt and pepper, mixed 

Wipe meat, remove from bone, cut in 

1 >£-inch cubes. Dredge with seasoned 
flour. Cut some of the fat in small 
pieces and heat in frying pan — add 
meat. Stir constantly that the sur- 
face may be seared, when well browned 
put in kettle. Rinse frying pan with 
boiling water, boil five minutes, then 
cook at a lower temperature until 
meat is .tender (about three hours). 
Add carrot, turnip and onion the last 
hour of cooking. Cook potatoes five 
minutes. Add to stew fifteen minutes 
before removing from the fire. If 
dumplings are added, allow fifteen 
minutes for cooking. 

DUMPLINGS 

2 cups flour 

4 teaspoons baking powder 
% cup milk y 2 teaspoon salt 
Sift dry ingredients into a bowl. Add 
milk enough to make a soft dough, 
dropping spoonfuls of the dough on 
the stew. Marrow taken from the 
soup bone before cooking and placed 
on top of the dumplings before steam- 
ing improves them. 




% 



THE FLANK 

(See figure ©, page? 32 and 33) 



*0KU> TruxAk. ] 



Wilson & Co. 



T~V 



acruJx, euLOL/ua/nieje 



24 




WEDGE BONE SIRLOIN 

(See figure ©, No. 2, pages 32 and 33) 



PLANKED SIRLOIN STEAK 

Slice sirloin steak, cut 1 inch thick 

Salt 

Pepper 

Wipe steak with cloth wrung out in 
hot water. Sear in greased iron pan. 
Then place on oiled oak plank. Put 
in hot oven and cook twelve minutes. 
When about half done arrange a 
border of mashed or duchess potatoes 
around the edge of the steak. Brown 
the potatoes. Place on platter for 
serving. Browned onions and parsley 
may garnish this dish. 



SWISS STEAK 

2 pounds round or sirloin steak cut 2 

inches thick 
Yi cup flour \. 
Salt and pepper/ mix 
yi cup ham or bacon drippings 
Few slices onion 
yi green pepper, chopped fine 
2 cups boiling water or 1 cup water 

and 1 cup strained tomatoes 
Pound flour into meat with wooden 
potato masher or edge of heavy plate. 
Heat the fat. Brown the meat on 
each side, in it. Add onion, green 
pepper, boiling water and tomato. 
Cover closely. Simmer two hours. 
This may be cooked in a casserole in 
the oven. Other vegetables may be 
added if desired. 




SIRLOIN BUTT 



The Boneless Sirloin Butt makes a good steak or roast. The back of the sirloin with the tenderloin 
removed can be made into a boneless strip for similar use, or for pot roast. 



OhJUb moJik, 



[Wilson & Co. 



uouA. Quo/va/ntee' 



25 



II ■ 




PORTERHOUSE STEAK 



CLUB STEAK 



(See figure ©, Nos. 11 and 17, pages 32 and 33) 

Loin (figure ©, pages 32 and 33) contains the fine steaks, including sirloin, club and porterhouse 
steaks. These various steaks take their name according to the bone — the first cuts taken from 
the rump end have the least bone, and the amount of bone increases as the cuts continue. The 
steak cut last, the club steak, contains most bone. 

The tenderloin is neither so fine flavored or juicy as the other cuts, but brings a high price on 
account of its tenderness. Salt pork is generally added to tenderloin steak in cooking, for addi- 
tional fat and flavor. Tenderloins are not generally taken out of the best grade of meat, as the 
balance would then have to be sold at reduced prices. 

BROILING 



TENDER meat in broiling should be surrounded by fat, or brushed over 
with soft fat to avoid dryness. The edges of the meat should be cut in 
several places to prevent curling, as they will contract from heat. No 
seasoning should be used until the meat is partly cooked. A thick steak is 
far better eating than a thin one, so that for a small family it is better to 
buy a fair-sized steak and cut it in two portions and broil at different times, 
than to choose a thin one for economy. It is a mistake to bone a steak before 
cooking, although it may prove convenient. Remember that "the nearer 
the bone, the sweeter the meat." 

Intense heat is necessary for broiling. A perfect bed of coals is not easily 
secured, and may interfere with other cooking; hence, broiling by this method 
has not been popular with the housewife. At the present time, when gas is 
almost the universal fuel, broiling has become a practical process. The fire 
should be lighted fully ten minutes before the cooking begins, and the broiling 
pan well heated. The metal rack should be removed because meat sticks to 
hot wires. The meat is placed near the flame at first and turned as soon as 
seared. Avoid piercing the meat with a fork, as this will cause juices to be 
lost. As soon as each side is brown, reduce the heat and season the meat 
lightly. If the steak should contain too much fat, place the fat part towards 
the front of the oven. 

Leave the lower door of the gas oven open when broiling, to do away with 
smoke and the fumes of cooking. The meat need only be turned once or 
twice, and the time for cooking depends upon the thickness of the cut and the 
family's taste for rare or well-done steak, but a good rule is to broil a steak 
1 inch thick seven to ten minutes, and \}4 inches thick ten to fifteen minutes. 
Place the meat on a heated platter, add part of the fat from the pan, and 
serve at once. The flavor, delicacy and digestibility is far superior to steak 
cooked by any other methods. Even Hamburg steak takes on a new dignity 
when broiled. It should be lightly seasoned (a little onion juice helps), and if 
the meat is moistened with cream the dish will be a treat. Shape it lightly 
so that it will not become dry when cooking. Hamburg steak is better if 
cooked in one large flat cake than if made into small ones, and can also be 
more easily handled by inverting it on a pie pan. 



DKU> TTVOLTtk. 



% a a 



Wilson & Co. 



^t^t 



lutuA oua^O'Tvtee 



26 




THE RUMP 

(See figure 0, pages 32 and 33) 

The average beef rump consists of about 20% fat, 14% protein, and 21% waste, yielding about 
1,100 calories per pound. The rump requires considerable trimming which increases the actual 
cost of the meat. As beef is cut in the east, the tip of the rump is an economical large roast and 
the middle cut of six or seven pounds is good. In western cuts, the rump is generally corned. 
It may be braised with vegetables in a covered roaster. / After the initial browning it should be 
simmered at a very low temperature for an hour and a half for each pound of meat. The tough 
fibre may be broken up«by pounding. Pounding in the old fashioned way meant lost juices; but 
when we pound in flour we accomplish the same purpose and save the juice. The flavor of the 
meat is improved by a stock made from bones and trimmings and the use of spices and vinegar 
makes the meat more tender and also improves its flavor. 



SMOTHERED BEEF 

3 pounds of rump or clod 

3 large onions sliced 

3 tablespoons oil or drippings 

2 tablespoons mild prepared mustard 
Flour mixed with salt and pepper 

1 teaspoon celery seed 

1 cup strained tomatoes or yi can 

tomato soup 
Dredge meat with flour. Brown well 
in a heavy pan. Brown onions in oil 
and add mustard, celery seed and 
tomatoes. Pour this sauce over the 
meat and cook slowly for three hours 
or more on top of the stove or for 
six hours in a fireless cooker. 

BEEFSTEAK AND KIDNEY 
PUDDING 

1 pound beef from rump cut in cubes 
1 beef kidney, washed and membrane 

removed, and cut in eight pieces 
Seasoned flour 

Add kidney suet to beef and roll all in 
seasoned flour. 

CRUST 

3 cups flour 

6 teaspoons baking powder 

Salt 

Yt, cup beef suet chopped fine 

Mix to stiff paste with cold water. 

Roll out thicker than pie crust. Line 

bowl with it. Put in meat. Season 

with onion juice and add water to 

within two inches of the top. Moisten 

the edge of the crust, cover the dish 

with the rest of the paste and press 



well together. Wring out a large 
cloth in boiling water, flour it, place 
it over the top and tie it down. Set 
the pudding on a trivet in boiling 
water to cook in a steamer for two 
hours and a half. Remove the cloth 
and cut a hole in the crust before 
serving. 

BEEF A LA MODE 

5 pounds rump, round or chuck roast 

yi pound firm salt pork 

1 teaspoon each ground cloves, all- 
spice, cinnamon, black pepper, sum- 
mer savory, thyme and salt 

1 yi cups vinegar 

2 bay leaves 

Bit mace mix and scald 

Chopped parsley 
Slice of onion, chopped 
Cut the pork in small strips and roll 
in a mixture of the dry seasonings. 
Make deep cuts in the beef with a 
sharp knife, and force the strips of 
pork in with a larding needle. Cover 
the surface of the meat with the 
balance of the spices and place it in a 
deep earthen dish. Cool the vinegar 
and pour this sauce over the meat, 
which should then be tightly covered 
and set aside in a cool place. It should 
be turned morning and night for sev- 
eral days and then boiling water added 
to barely cover. Let it simmer for 
four hours or more. Thicken the 
liquid, strain and serve with the meat, 
which will be dark in appearance but 
most savorv in flavor. 



*3hib TruiAk. 



Wilson & Co. 




uoruJv au£L/\a/n£eje" 




ROUND STEAK 



(See figure ®, No. 8, pages 32 and 33) 

The round is popular because it is juicy and free from fat and has a somewhat larger amount 
than have some of the other cuts. The top of the round (or inside) can be used for steak and 
roast; the bottom (or outside) is lower in price and is best utilized either chopped or for slow 
cooking. It makes inferior steak but is a good meat for a pot roast or for cooking in a casserole. 
It is sometimes corned. The round makes the best flavored beef tea. The housewife exercises 
economy in buying a thick slice cut across the round — particularly in cold weather. A large 
thin steak loses more juice in cooking than a small thick one. The latter may not look sufficient, 
but if it is equal in weight, it will serve as well. If the thick round is large, it will do for two serv- 
ices. A two-inch cut from the top of a round of fine beef can be broiled and sliced like a roast. 



ROUND STEAK, browned — Round 
steaks are usually pan-broiled. The 
pan must be very hot and the cooking 
done quickly to retain the juices. The 
meat should not be seasoned until 
after it is cooked. No fat should be 
added to the pan, but the addition 
of a little butter to the finished meat 
improves its flavor. Prompt serving 
is most important with round steak 
as it toughens by standing even for 
a few minutes. Round steak is some- 
times cut in thin pieces, dipped in 
milk, then rolled in crumbs and fried 
in beef fat. An economical method of 
preparing round steak is to pound flour 
into it, then brown in drippings and 
add onion and soup stock or strained 
tomato, put a light cover over the 
steak and simmer for forty or fifty 
minutes. If soup stock is not at hand, 
water flavored with beef extract and 
catsup can be used. An excellent 



substitute for breaded veal can be 
prepared from the round, which 
should be thoroughly pounded, dipped 
in egg and seasoned crumbs, browned 
well in fat and then simmered in stock 
or milk until it is tender. 

BEEF ROLLS — To make little beef 
rolls, round steak is cut into strips 
and well pounded. Bacon, onion or 
olives and other seasonings may be 
added if desired. The beef rolls are 
held in shape with tooth picks, floured, 
browned and stewed until tender. 
They are also served acceptably with 
brown rice. The round can be stuffed 
and baked. It is often used for pot 
roast or Swiss steak. More different 
dishes can probably be made from the 
round than from any other cut. The 
so-called Minute Steak of public 
restaurants is a very thin round steak 
quickly cooked and served piping hot. 




OKiJb moAk. 



ROUND POT ROAST 

uonuLfu aujjJvaunrxk&e? 



Wilson & Co. 






28 



II ■ 



BONELESS CUTS 

THE three cuts shown on this page bring high prices, because they are prac- 
tically boneless. One can get the same cuts from beef of lighter weight 
at a more reasonable cost. The meat, because it is tender, is easily 
cooked, and there is no waste. These cuts combine economy and good eating. 
The restaurants have for a long time adopted the wise practice of utilizing this 
meat of cheaper quality. The cuts lack fat, which may be added in the cooking, 
but they contain food value. The compact cuts prove most useful for the woman 
whose time is limited, and who, therefore, finds it impossible to give much time 
to cooking. 

In the Fall, when second or third grade cattle are plentiful, these cuts are packed 
for future use. Because housewives are not familiar with the advantages of 
these cuts, the demand for the fresh meat is not sufficient for the retailers to 
handle all of it. Butchers will carry these cuts if there is a call for them. Women 
should demand them. 




BUTT TENDERLOIN 




REGULAR ROLL 




SPENCER ROLL 



DhJUb maAk. 



a # 



Wilson 8c Co. 



V V 



uoru/w auaftxi/nt&e' 



29 




fMiscollaneous 
'Boof fiocipos 



ii ■ 

=31 




■ The Wilson Label Protects Your Table 



SHORT RIBS OF BEEF— Short ribs 
of beef and browned potatoes are one 
of the most popular moderate priced 
dishes served in hotels and restaurants. 
Some butchers do not sell short ribs. 
After they have prepared their rib 
roast, they return the short ribs to the 
packer to use. The price is low enough 
to offset the bone and fat, so that the 
dish furnishes food value in a very 
palatable form. The ribs should be 
separated and can be cooked in pot 
roast fashion, with or without water, 
for several hours with good results, but 
the best method of cooking is to simmer 
until tender in a small amount of water, 
and brown them afterwards. 
For three ribs, weighing a pound and 
one-half each, allow three cups of 
water and two teaspoons of salt. If 
convenient, tie a little garlic, parsley 
and green pepper in a piece of netting 
and put in the water. Simmer about 
three hours in a tightly covered kettle. 
The meat should be turned at the end 
of the first hour, and the seasoning 
removed. Simmer longer if the meat is 
not perfectly tender at the end of three 
hours. Potatoes may be parboiled 
and added to the meat during the last 
part of the cooking. Place the meat, 
well drained, in a shallow roasting pan 
and surround with the potatoes. If 
boiled potatoes are used, dip each one 
in the rich liquid to coat them with fat. 
Season with a little salt, and brown all 
in a hot oven for about half an hour 
or over a gas flame for about twenty 
minutes. Remove part of the fat from 
the top of the liquid and thicken the 
balance to make a rich, brown gravy. 

QUICK MEAT LOAF 

$4 pound round or some other solid 
meat run through meat grinder 
twice 

24 cup softened bread 

1 beaten egg 

Salt and pepper 

Lemon juice 

A little nutmeg 

Onion juice 

Add the bread mixture to the meat. 

Shape in a bowl and sprinkle well with 

flour. Melt a tablespoon each of 

butter and oleomargarine in a frying 



•added to bread 



pan, put in a sliced onion, cover and 
cook slowly, until the onion is a light 
brown; remove the onion; put the 
meat loaf into the hot pan with the 
floured side down. Cover and cook 
for ten minutes, then sprinkle the top 
with flour, turn carefully, and cook 
for five minutes longer. Lift the meat 
loaf on to a platter with a cake turner, 
place the cooked onion on top and 
pour over the juice remaining in the 
pan. This meat loaf can be served 
either hot or cold. 

POTTED HOMINY AND BEEF— 

Hominy is excellent to use as part of 
a one-dish dinner if you have a fire 
in your stove so that you can cook it 
for a long time, or use a fireless cooker. 
Heat one and one-half quarts of water 
to boiling; add one teaspoon of salt 
and two cups of hominy which has 
been soaked over night. Cook in a 
double boiler for four hours or in the 
fireless cooker over night. This makes 
five cups. Hominy is excellent com- 
bined with dried, canned or fresh fish, or 
meat and vegetable left-overs may be 
used. Here is one combination : Two 
cups medium white sauce, four pota- 
toes, two cups carrots, five cups cooked 
hominy, one-fourth pound dried beef, 
one teaspoon salt. Cut the potatoes and 
carrots into dice, mix all the materials 
in a baking dish and bake for one hour. 

DRIED BEEF — Dried beef in glass 
is another form of meat for occasional 
use. The salty flavor offers a change. 
Dried beef requires no cooking, and 
is always ready for the picnic basket or 
for the regular luncheon. It is accept- 
able for the home table either served 
cold or in a creamed sauce, with 
potatoes or other vegetables. Drying 
renders the flesh quite dense, so strong 
heat must be avoided in cooking dried 
beef. Simple methods are best. An 
easy and palatable dish is prepared by 
first melting two tablespoons of oleo- 
margarine in a saucepan, and heating 
a cupful of meat in it. Two table- 
spoons of flour are then stirred in care- 
fully and a cup of water or light stock 
added. When the sauce is smooth, 
season with pepper and serve at once 
on toast or with potatoes. 



3kU> mxxAk 



Wilson & Co.! 



llouA. ouosua/ntee 



30 




Recipes 

Jbr 

By -Products 




The "Wilson Label Protects Your Table "m 



BEEF SWEETBREADS— The sweet- 
bread of the calf is an expensive 
delicacy. The beef sweetbread is 
moderate in price, and if cooked care- 
fully may be utilized for many choice 
dishes. The beef sweetbread should be 
washed as soon as it is brought into 
the house, and soaked in cold water for 
an hour or more. It may then be 
simmered until tender, with the addi- 
tion of salt, a little bay leaf, a little 
onion and a slice of lemon. It may 
also be steamed, in which case the 
seasoning is placed on top of the 
sweetbread. As soon as the sweetbread 
has become tender it is placed in cold 
water, so that it will chill and become 
firm. Preliminary simmering is always 
necessary, no matter what methods of 
final cooking are used. Sweetbreads 
must always be carefully handled to 
completely remove the membrane and 
all unsightly portions. Sweetbreads 
may be separated into sections, shred- 
ded with a knife and fried in beef fat, 
and then served with any sauce pre- 
ferred, either white, brown, tomato or 
combination. 

Popular and delicious salad is made by 
substituting sweetbread for chicken, 
and serving with the usual dressings, 
either celery, hard-boiled eggs, lettuce 
and mayonnaise or other dressings. 
Sweetbreads are particularly delicious 
served in scooped-out, chilled tomatoes, 
and in the season when tomatoes are 
plentiful, this dish is not expensive. 
Sweetbreads make a fine luncheon 
dish if served in combination with peas 
and with the addition of a creamy 
sauce. They may also be served in a 
border of boiled rice, mashed potatoes, 
or with small hot biscuits. Sweetbreads 
answer in place of veal in any made 
dish, as their delicate flavor lends itself 
well to various seasonings and sauces. 



BEEF TONGUE IN CASSEROLE— 

Wash a fresh beef tongue quickly, 
cover it with boiling salted water, cook 
gently for about an hour and a half or 
until tender. Remove all the skin and 
unsightly portions, (the bits of meat 
can be used later for hash) place in a 



casserole with a cupful of sliced carrots 
to which is added minced onion, celery 
and parsley. Thicken stock enough to 
cover the vegetables with fat and 
flour, season well and place the dish in a 
moderate oven. Remove the cover of 
the casserole after an hour's cooking 
and allow a half hour longer so that 
the meat will brown slightly. Some 
like a sour sauce served with tongue. 



BEEF HEART— The heart from good 
beef furnishes considerable food value 
at a moderate cost. It should first be 
thoroughly washed. The arteries and 
veins are then cut out, and the heart 
washed again to free it from blood. 
The heart is usually stuffed to fill it 
out and to improve its shape, as well 
as to extend the service of the meat. 
Bread toast or cracker crumbs may be 
used. Finely cut onion and parsley, 
and a few of the savory herbs may be 
added to the bread crumbs if desired. 
Salt and pepper should be used plenti- 
fully for seasoning. Beef fat from some 
other cut may be added to enrich the 
heart. Add a small amount of water 
(the soft dressing becomes softer from 
moisture during the cooking), and put 
the dressing into the opening. The 
flavor of this dressing will be increased 
if, instead of putting the fat into it, it 
is sauted with a little fat. Sew up the 
end of the heart loosely, to allow for 
swelling, and sprinkle with seasoned 
flour. Use either a frying pan or an 
iron kettle and brown the heart in 
pork fat or drippings. The cooking 
can then be finished in the kettle with 
the addition of enough water to partly 
cover, or the heart can be transferred 
to a casserole or baking dish, water 
added and the cooking completed in 
the oven. In either case the liquid 
should be slightly thickened, and the 
heart turned several times during the 
cooking. The heart must be basted 
every twenty minutes if it is cooked 
in an open baker. Onions, carrots and 
cut celery added to the dish, make a 
pleasing combination. Meat of such 
close texture requires long, slow cook- 
ing to make it tender. If the cooking 
is right, the result will be excellent. 



OhJUb maAk 



Wilson & Co. 






uauA* aujafvaurJutA 



31 




FORE QUARTER 



1 NECK 



2 WHOLE CHUCK 

1 . 5th rib roast 

2. Chuck steaks 

3. Pot roast 

4. Clod 

3 FORE SHANK 



4 BRISKET 

5 PLATE 

1. Navel 

2. Rib ends 

6 RIB 

1 . 1 1 th and 1 2th rib roast 

2. 9th and 10th rib roast 

3 . 7th and 8th rib roast 

4. 6th rib roast 



A-A — Portic 
line 
quart ( 
below 
quart* 



OhiJb mafvk. 



Wilson 8c 



32 



!■■ 




HIND QUARTER 



ibove this 

the hind 

a/hile that 

the fore 



7 FLANK 

1 . Flank steak 

2. Stew 

LOIN 

1 . Butt end sirloin 

2. Wedge bone sirloin 

3. Round bone sirloin 
4-5. Flat bone steaks 
6. Pin bone steak 
7-15. Porterhouse 
16-18. Club steaks 



9 
10 



11 



RUMP 

ROUND 

1 . . First cut round steak 

2-13. Round steaks 

14. Knuckle soup bone 

15. Pot roast. 

HIND SHANK 
16-17. Soup bones 
18. Hock soup bone 



3! uoruft* au/3Axi/n±ee ' 



33 




Recipes 

for 

Jgft-OOe 



rs 



■ The Wilson Label Protects Your Table 




It is necessary to prepare left-overs with care as over-cooking makes meat difficult to digest. 
Meat prepared for left-overs should be sliced thin, chopped or ground finely. Any sauce must 
be thoroughly cooked before meat is added. A second cooking of meat is not advised, only a 
thorough heating or browning. 



CECILS WITH TOMATO SAUCE 

1 cup cold roast beef or rare steak 
finely chopped 

Salt and pepper 
Onion juice 
Worcestershire sauce 

2 tablespoons melted oleomargarine 
Yolk 1 egg slightly beaten 

Season beef with salt, pepper, onion 
juice and Worcestershire sauce. Mix 
in remaining ingredients, shape in the 
form of croquettes. Roll in flour, egg 
and crumbs. Fry in deep fat, drain 
and serve with tomato sauce or heated 
tomato catsup. 

BEEF HEART MEAT LOAF— Good 
meat loaf may be made from left-over 
meat heart, by chopping it up very fine 
with a little cooked bacon or salt pork. 
It is then seasoned well, and mixed 
with an equal amount of boiled rice. 
It should be steamed until heated 
through and then served with a savory 
tomato sauce. It can also be chilled 
and sliced. 

Left-over beef heart may be sliced or 
minced and served with gravy. It can 
also be served cold in thin slices with 
a meat relish, in which case beaten 
eggs should be added to the dressing 
to hold it intact. 

COLD MEATS GLAZED — Meats 

that have been cooked specially to 
serve cold — such as boiled tongue, 
braised corn beef, etc., may be en- 
hanced for service by a thick jellied 
coating. This coating differs from 
jellied stock since the basis is a sauce 
such as brown, tomato or white sauce — 
enriched with egg yolks. To each cup- 
ful of this hot mixture, add a table- 
spoon of granulated gelatine softened 
in cold water. Meat should be covered 
thickly as the sauce stiffens. Bits of 
parsley, green peppers or pimento 
strips may be added for a garnish. 
With a little practice, attractive dishes 
for company occasions can easily be 
prepared. 



DRY OR SUMMER SAUSAGES— 

a happy compromise between fresh 
and canned meat. These meats may 
be served alone or may be used 
in preparing left-over dishes. Many 
housekeepers are familiar only with 
the pork sausage which is so popular on 
winter mornings. They do not know 
of the newer varieties. Summer 
sausage is always ready for use at a 
moment's notice, and as it is con- 
centrated in bulk and highly sea- 
soned, it keeps better than any meat 
not canned. Foreign nations have 
long used summer sausage as a staple 
food; but only in recent years have 
many varieties been made successfully 
in this country. Summer sausage made 
under Government inspection, and 
carrying the brand of a reliable com- 
pany, will suit particular people. The 
meats are carefully blended and skill- 
fully seasoned, and many combinations 
are offered to suit different tastes. 
Summer sausage comes in convenient 
form for the picnic basket, or for the 
use of campers. Summer sausage 
sliced cold and surrounded with a 
savory potato salad, is delicious. It 
can be lightly chopped and served on 
toast with the addition of a white 
sauce. It is often minced and blended 
with left-overs to add flavor or else 
served sliced and crisped in the frying 
pan with potatoes. A very savory 
omelet can be made by the addition of 
summer sausage chopped fine. A 
delicious sandwich can be made by 
mixing chopped summer sausage with 
butter and spreading it on crackers. 
A plain lettuce salad with a little sum- 
mer sausage mixed with the dressing 
takes on new character. Cabbage and 
potato salad with bits of sausage added 
have a perfect right to put on airs, 
for they are the "something different" 
which every housewife likes to serve. 
The emergency shelf is never com- 
pletely stocked unless it contains one 
or two varieties of dried sausage. 



OhiJb maAk. 



Wilson & Co. 



-=ra — — am- 



ucu/i cuLa/vam&ee 



34 




m 






MUTTON AND LAMB CUTS 

The meat should be of a deep red color and firm to the touch — the fat creamy- 
white and solid. 

1 LEG Roasts 

2 LOIN .Roasts and Chops 

3 RIBS (or hotel rack) Roasts and Chops 

4 BREAST Roasts and Stews 

5 CHUCK (Shoulder) Roasts and Stews 

6 SHANK Broth, Soups and Stews 

7 NECK Broth, Soups and Stews 

IIT r l*lfF : ' m * t 'H \icr\jj\j cuiaAa/rxkjtC 



dYvJb maAk 



35 




cPelection 
Mutton 




The Wilson Label Protects Your Table 



THE dividing line between lamb and mutton is not based wholly 
upon age; a well bred and well fed animal, twelve or eighteen 
months old, may still belong in the lamb class, while a yearling 
of rangy stock, which has been poorly fed, yields meat of an inferior 
grade of mutton. 

The best grade of mutton consists of fat, heavy meat. Light 
and flabby meat is not very palatable. Lamb rarely is an econonv 
ical meat to serve. The relative difference in food value between 
lamb and mutton is the same as between veal and beef. 

Mature meat furnishes more nutrition, but has a more pro- 
nounced flavor. Lamb has a delicate taste and the fat is not as 
strong as it is in mutton. 

The consumption of ewe lambs should be discouraged, as it 
adds greatly to the cost of properly aged meat and contributes to 
the scarcity of wool. The mutton flavor, to which many object, 
is largely due to the outside fat, so that this fat, together with any 
particles of heavy skin, should be removed before cooking. The 
meat should be of a deep red color and firm to the touch; the fat, 
creamy, white and solid. Mutton absorbs odors easily, so it must 
be kept in a cool place under proper conditions. Mutton may be 
placed in spiced vinegar or in a marinade and kept in it for some time 
to absorb the flavor and to become more tender. 

The forequarter of mutton is cheaper than the hindquarter, 
as the amount of bone is greater and the flesh is less tender; but 
the forequarter has more flavor and so is excellent for stews and 
soup. As more of the fat of mutton dissolves in cooking than does 
the fat of beef, it is desirable to skim off a portion of this fat before 
serving the stew. 

A shoulder roast, boned, stuffed and rolled, is appetizing served 
hot and the meat will slice well when cold. The rib chops are 
dainty, but very expensive. The loin chops serve better, as they 
have a greater amount of meat on them. 

A leg of mutton may be boiled or roasted. The saddle from the 
two sides of the loin furnishes a choice roast for special occasions, 
as does also the crown of lamb, which is made from the ribs on each 
side, cut in the form of a circle. 

Mutton should be served hot in every detail, as mutton fat 
hardens at a higher temperature than other fats. Fat usualK 
calls for an acid to add flavor; hence, the use of capers, mint sauce, 
tart jelly, and spiced fruit with mutton or lamb. A bit of garlic 
inserted in a leg of mutton before roasting, improves the flavor. 
Herbs well rubbed into the surface and the whole wrapped in cloth 
before cooking to retain the flavor, produces boiled mutton that is 
unusual. 



J* M_ 



dhiJb TrtaAk 



Wilson & Co. 



acvJi auafua'niee' 



36 



LAMB AND MUTTON CUTS 



! 






FRENCH RIB LAMB CHOPS 





LOIN LAMB CHOPS 





LEG OF LAMB 






ENGLISH MUTTON CHOPS 



0KJUt> maAk. 



% A # 



Wilson & Co. 



WW 



LOIN ROAST 




lutuJu Gjujjfx/obmkejz 



37 




^Mutton 
RecijbQs 




The Wilson Label Protects Your Table 



SUGGESTED USES OF LAMB 
BY-PRODUCTS — Pickled lamb 
tongues are popular served cold, and 
the tongues, boiled and baked, and 
served with a sauce, are delicate 
and savory. The kidneys are broiled 
with bacon, en broch ctte (sliced and 
strung on a skewer before broiling), or 
else they can be stewed with onions 
and carrots in the English fashion. 
The heart may be stuffed, boiled and 
browned with salt pork. The liver is 
usually fried in the same manner as 
calf's liver. The brains are sometimes 
substituted for calf's brains in made 
dishes, or else they are scrambled 
with eggs or they may be breaded 
and fried. It is best to simmer or steam 
the brains first to make them tender. 
The addition of a little lemon juice 
will whiten them and make them firm. 

MUTTON IN CASSEROLE— Wipe 

the meat with a damp cloth — cut it 
in uniform pieces, and roll in seasoned 
flour. Brown part of the meat in hot 
drippings, then place all the meat in a 
casserole (or a kettle if it is to be 
cooked on the range instead of in the 
oven) . Add carrots, onion and parsley, 
and cover with cold water if a rich 
broth is desired. Cook very slowly 
until the meat is quite tender. Re- 
move the bone, which will slip easily 
from the meat when the cooking is 
finished. Drain the liquid off and 
thicken with flour. Pour the sauce 
back over the meat and serve piping 
hot. Dumplings may be added, or 
potatoes put in with the meat when it 
is partly cooked. 

STUFFED LEG OF MUTTON— 

Prepare the following dressing: Take 
two cups of soft bread, which has been 
soaked in cold water until well moist- 
ened, and then all the possible liquid 
pressed out. Season the bread with 
salt and pepper. Add a little thyme 
or sweet marjoram, together with a 
little onion, some fat and a beaten egg. 
Place this dressing in the boned meat, 
skewering the ends into shape. Have 
the oven very hot and place the meat 



in a pan. When the surface is seared, 
reduce the heat, dredge the meat 
lightly with flour, and add any other 
left-over seasoning, and baste every 
fifteen minutes unless a covered roast- 
ing pan is used. A six-pound roast will 
require from one hour and a half to 
two hours. 

BROWNED BREAST OF MUTTON 

— Cook the meat in a small quantity 
of water until very tender, seasoning 
it with salt and pepper, a little garlic 
and parsley. Drain the meat well, put 
it into a shallow pan or baking dish 
and brown in a hot oven. Make a 
thickened gravy from the stock, color- 
ing it with a little prepared caramel if 
desired. Serve meat with boiled rice 
and the gravy. Carrots may be boiled 
with the meat and browned afterwards 
with a little sugar and meat dripping 
if desired. 

HOT POT OF MUTTON AND 
BARLEY 

1 pound mutton 

yi cup pearl barley 

1 tablespoon salt 

4 potatoes 

3 onions 

Celery tops or other seasoning herbs 

Cut the mutton in small pieces, and 
brown with the onion in fat cut from 
meat. This will help make the meat 
tender and improve the flavor. Pour 
this into a covered saucepan. Add two 
quarts water and the barley. Simmer 
for one and one-half hours. Then add 
the potatoes cut in quarters, seasoning 
herbs, and seasoning, and cook one- 
half hour longer. 

MUTTON STEW WITH BARLEY 

— Cut meat from the neck or breast 
into small pieces and put into a kettle 
with enough water to cover. Use 
about a cup and a half of water to a 
pound of meat. Add onions, carrot, 
salt and pepper. For each pint of 
liquid add a third of a cup of pearl 
barley. Simmer gently for two to 
three hours. 



OhiJb moAk, 



Wilson & Co. 



aaxjJh euLOftxi/nt&e 



38 



■ 41 







PORK CUTS 

1 HAM — It is more economical to buy a whole ham. The butt can be 
baked, the center sliced — fried or broiled, the shank boiled, and the 
rind used for seasoning. 

2 LOIN — Roasts and chops. 

3 BELLY — Used for bacon. The best grade of bacon, "Certified," brand 
is the heart of this cut. 

4 FAT BACK — Smoked or pickled. 

5 SPARE RIBS. 

6 PICNIC BUTT (Shoulder) — Roasts, steaks, chops, hams. 

7 HOCK— Stewed and pickled. 

8 BOSTON BUTT— Steaks and roasts. 

9 CLEAR PLATE— Smoked, salted, pickled. 

10 JOWL — Used for cheap bacon and generally cooked with baked beans. 

,_% A # 
*0KiJb rrtahK. 



Wilson & Co. 



W^F 



lutuA auuana/ni&e 



39 



PORK CUTS 



Pork contains more fat than any other meats. Then, too, the method of cut- 
ting a side of pork differs from that of other meats. Hams may be purchased 
fresh or cured. Shoulders are corned, smoked, or they, too, may be purchased 
fresh. Fat salt pork comes from the back on either side of the backbone. 




SHOULDER ROAST 



mm 



m 






LOIN ROAST 





FRESH HAM 






LOIN CHOPS 



OhiJb TnxxAk 



Wilson & Co. 



lutWv au/Uuami&e 



40 




■ The Wilson Label Protects Your Table 



CROWN OF ROAST PORK 

3 pounds of ribs or loin of pork 
Flour, salt and pepper, mixed 

Select two loins containing ribs. 
Trim the rib ends to make them even 
without making them too long. Dredge 
with seasoned flour. Place in baking 
pan, rib ends down; also put in the 
pork trimmings. Bake in hot oven 
two hours. Baste every 15 minutes 
with the drippings. When done, re- 
move to heated platter, ribs up. Sur- 
round with browned potatoes and 
small baked apples, alternating. Paper 
frills should garnish the rib ends and a 
large bunch of parsley should be 
placed in the center. 

CHOP SUEY 

Meat from 8 pork chops 

2 large onions 

2 cups mushrooms 

1 stalk strong celery 

2 tablespoons cornstarch 

4 teaspoons sugar 
X cup olive oil 

3 slices bacon cut fine and fried 

1 tablespoon Worcestershire sauce 
1 cup warm water 

Cut meat, mushrooms, celery and 
onions in small pieces. Chop onions 
if preferred. Blend cornstarch and 
sugar in warm water; saute meat in 
olive oil or bacon fat until well 
browned, then add vegetables. Last 
add water. Cook one-half hour, 
stirring briskly, then add Worcester- 
shire sauce. 



Serve with steamed rice, 
suitable one-piece meal. 



This is a 



SOUTHERN POT ROAST 

1 small pork shoulder 

1 medium onion sliced 

2 cups canned tomatoes 
Salt and pepper 

2 tablespoons flour 

Fry out the trimmings in pan suitable 
for the roast. Remove cracklings and 
all fat leaving but one tablespoon. 
Add flour. Brown slowly. Add onion. 
Brown slightly then add tomatoes. 
Season the meat, and add. Cook in 
fireless cooker four hours. 



BREADED PORK CHOPS 

6 pork loin chops 
Bread crumbs 
Salt and pepper 

Wipe chops. Season. Dip in bread 
crumbs. Cook slowly in small amount 
of heated fat, till tender. Brown well 
on one side before turning. Turn and 
brown on other side. Remove to 
heated platter and garnish with fried 
apples. 

BAKED SPARERIBS WITH 
APPLES 

Wipe fresh spareribs carefully with a 
cloth which has been wrung out of hot 
water. Arrange the meat in a dripping 
pan and place in a hot oven ■ which 
should have the temperature lowered 
gradually. Baste with drippings occa- 
sionally. When the meat is well 
browned place apples, which have been 
cored, in the pan with the meat. Fill 
the cavity of each apple with brown 
sugar and let bake until soft. In serv- 
ing, arrange the apples as a border 
around the spareribs. 

PORK SAUSAGES 

One of the easiest dishes for the house- 
wife to prepare is pork sausages. To 
fry link sausages cover with cold water 
and gradually bring to the boiling 
point. Pour off water and fry to a rich 
brown, turning frequently and being 
careful not to pierce with a fork. 
After the sausages have been prepared 
in this way there are many ways in 
which they can be served which makes 
them suitable for a luncheon as well as 
for breakfast. They may be served 
with fried or baked apples, cabbage, 
onions, squash, turnips, rice, hominy, 
baked beans, and with potatoes of all 
kinds. 

Sausage meat which may be pur- 
chased already made in patties, in bulk 
form or in bags, can be used in a great 
variety of ways. It may be prepared 
with cracker or bread crumbs and raw 
eggs to hold it together and baked till 
brown; or it may be used in combina- 
tion with other meats in preparing 
meat loaf. Then, too, when mixed 
with bread crumbs it makes a delicious 
stuffing for fowls. 



OhJUfe) moAk 



Wilson & Co. 



^UA-fl*"**™***" 



41 




Jiavx 
'Recipes 




The V/ilson Label Protects Your Table 



BAKED HAM WITH APPLES 

2-pound slice ham cut yi inch thick 
2 large baking apples 
Brown sugar 

Trim rind from ham and keep for 
seasoning purposes. Remove fat 
Mince or put through food chopper. 
Sprinkle the ham with brown sugar 
and then spread on the minced fat. 
Place in baking pan. Core the apples, 
cut in two crosswise and place on ham. 
Sprinkle apples with brown sugar. 
Pour hot water in pan. Bake in 
moderate oven for one hour. 

HAM EN CASSEROLE 

Slice of ham cut 1 >£ inches thick 
lyi cups of potatoes 
2 cups milk 

Wash and pare potatoes. Slice thin. 
Soak in cold water \yi hours. Drain. 
Put ham in casserole. Cover with 
potatoes. Pour over the milk. Cook 
in moderate oven 1 hour uncovered. 
Cook 1 hour more, covered. Serve 
in casserole. 

SOUTHERN HAM 

Put a slice of ham in a casserole. 
Sprinkle over with brown sugar and 
dot with oleomargarine. Pour over 

1 cup of milk. Bake in a slow oven 
for an hour. Serve in casserole dish. 

HAM A LA KING 

2 cups ham cooked and diced 
2 cups medium white sauce 

2 hard cooked eggs sliced 
1 cup mushrooms quartered 
1 pimento cut in narrow strips 
1 minced green pepper 

Heat the white sauce. Add green 
pepper, pimento, mushrooms and ham. 
The egg may be used as a garnish or 
added with the other ingredients. 



ARKANSAS HAM 

Cook thin slices of ham in hot frying 
pan until slightly browned. Remove 
to hot platter. To the fat in the pan 
add the following mixture well beaten: 

3 tablespoons vinegar 
1 yi teaspoons mustard 

1 yi teaspoons sugar 
Paprika 

When mixture is thoroughly heated, 
pour over ham and serve at once. 
Ham cut about one-half inch thick is 
sometimes preferred to the thin slices. 

BOILED HAM WITH 
LIMA BEANS 

Examine the ham carefully and trim 
off bits of hard skin around the end of 
the bone. Wash very thoroughly, 
place in kettle, and cover with cold 
water. Cook slowly until tender, 
allowing about one hour for every 
three pounds. When cooked serve in 
thin slices with fresh or canned lima 
beans as a border around the ham. 
Potatoes may be boiled with the ham, 
by placing in the kettle about one half 
hour before the ham is ready to serve. 
This makes a good one-dish meal. 

STUFFED HAM ROLL 

Slice of ham X-inch thick, cut from 
center of ham 

2 cups moistened bread crumbs 
1 tablespoon minced parsley 

1 cup tomato juice 

Spread bread crumbs over ham; 
sprinkle parsley over it. Roll up and 
tie. Pour over tomato juice, adding a 
little hot water. Place in baking pan, 
basting occasionally during the two 
hours usually required for the baking 
process. 



DKiJt) moAk. 



Wilson & Co. 



ucrvJx, au£L/ba/r\l&e' 



42 




■ The Wilson Label Protects Your Table "m 



BROILED BACON is at once the most easily digested and the 
most savory of all forms of cooked fat. Choice bacon of a 
dependable brand is uniform both in its quality and its pro- 
portion of fat and lean. Bacon is one of the few meats that can 
be kept on hand constantly and cooked quickly. It is one of the 
few meats of which people never tire. Sliced bacon in packages 
proves convenient in an emergency and is unexcelled in flavor. 
The addition of a few slices of bacon improves many meat and veg- 
etable dishes. A breakfast of bacon and eggs will satisfy almost 
any man and is one of the easiest breakfasts that the cook can 
prepare. 

Bacon can be cooked in several ways but the best results are 
obtained by having the bacon cold and the fire hot. Bacon that 
has stood in a hot kitchen becomes soft and will not crisp nicely. 
Broiling is the ideal method of cooking bacon. A fine wire rack 
should be used to hold the slices in place, since the regulation broiler 
of a gas range will prove too large. Place the rack over a pan to 
catch the dripping, have a hot fire and turn the bacon as soon as 
one side is lightly cooked and finish the browning quickly. Place 
the cooked bacon on pieces of soft paper and drain the fat while it 
is still warm. 

When the oven is in use, bacon can be baked on the rack in a 
similar manner. Some cooks prefer the following way of frying 
bacon : Put boiling water in the pan to cover the bottom and boil 
the bacon quickly until the water has cooked away, finish the 
browning with dry heat. The quickest way to cook bacon is to 
put the slices in a hot pan, turning them as soon as they have browned 
on one side. When it is desired to draw out the fat, use a slow fire. 
Place the bacon in a frying pan heated gradually; frequent turning 
will insure even cooking, and increased heat at the last results in 
crisp slices. 

Overheated fat is unwholesome, so care must be taken to avoid 
scorching. The drained fat that remains is very useful in many 
forms of cooking. It should be strained and kept in a cold place 
where it will be ready for use in a sauce for other meats, or in a 
milk gravy for potatoes (boiled, baked or re-heated). It can also 
be used to saute cooked potatoes, to enrich the dressing of a potato 
salad, or a bread stuffing for fowl and meat. 

Bacon is an economical meat, as every bit of both fat and lean 
is utilized. Left-over bacon may be used in sandwiches or cut 
up in scrambled eggs, omelets, cereals or stuffed eggs. It can be 
crushed fine and sprinkled over stewed potatoes or baked stuffed 
potatoes. It can also be sprinkled on green or lima beans, used in 
a cream sauce for toast or as a spread for bread. 



OhiJb truxAk. 



Wilson & Co. 



ucuA. Quo/va/ntee" 



43 




In order to have satisfying and "balanced" meals, certain food combinations 
are necessary. Methods of cooking as well as the choice of vegetables served 
with meat are very important. 

Then, too, to appeal to the appetite one must not only cook well but she must 
serve food attractively. Many foods may be suitable from a dietetic standpoint 
but may not please the eye and so tempt the palate. 

The suggestions presented here will surely be helpful to all. 
ROASTED OR BAKED MEATS Serve one vegetable from each group. 



Kind of Meat 


Starchy Vegetables 


Green or Succulent 
Vegetables 


Other Dishes 


Baked or roasted ribs of 
beef 


Mashed potatoes 
Browned or glazed 

sweet potatoes 
Baked winter squash 


Beets 

String beans 
Young lima beans 
Asparagus Corn 
Baked tomatoes 
Parsnips 


Yorkshire pudding 


Roast beef, sirloin 


Baked white potato 
Baked sweet potatoes 
Baked winter squash 


Asparagus cuts 

Young lima beans 

Brussels sprouts 

Spinach 

Carrots Com 

Baked tomatoes 


Yorkshire pudding 


Roast loin "of veal 


Boiled rice- (used as 
a vegetable) 


Spinach 
Cauliflower 
Brussels sprouts 




Baked or roasted leg of 
mutton 


Mashed or riced 
white potatoes 

Rice croquettes 
(served as veg- 
etable) 


Mashed turnips 
Brussels sprouts 


Brown sauce 


Saddle of mutton 




Peas 
Asparagus tips 


Plain baked maca- 
roni 


Baked or roasted ham 


Southern sweet pota- 
toes 

Pan-baked winter 
squash 


Brussels sprouts 
Spinach 


Champagne sauce 
Cider sauce 


Roasted loin of mutton 


Rice croquettes 
(served as veg- 
etable) 


Tomatoes 




Roasted fresh pork 


Potato 

Baked pumpkin 


Cole slaw 
Kale 


Apple sauce 


Baked fillet of beef 


Croquettes of white 
or sweet potatoes 


Peas 


Mushroom sauce 
(always) 


Baked beef hearts 


Potatoes cut in fancy 
shapes and fried in 
deep fat 


Peas 
Asparagus tips 




Baked sweetbreads 




Peas with brown 

sauce 
Peas with glazed 

mushrooms 


Brown sauce 
Mushrooms and 
cream sauce 





BROILED 


MEATS 




Broiled beef steaks 
For dinner 


White potatoes on 

the half shell 
Sweet potatoes on 

the half shell 
Potato croquettes 


String beans 

Peas 

Asparagus 




For luncheon or 
supper 


Hashed brown po- 
tatoes 
French fried potatoes 
Creamed potatoes 


Celery 

Lettuce with French 
dressing 




Broiled sweetbreads 




Peas 


Rolls 


Broiled mutton chops 


Creamed potatoes 


Peas 




Broiled ham 
For dinner 


Browned mashed po- 
tatoes 


Cole slaw 


Fried Apples 


Broiled fillet of beef 




French salad 
Asparagus salad 


Hollandaise sauce 



OhJUb mrxhJt 



Wilson & Co. 






aavJh awoJTjasrdt£j£ 



44 




Vegetables served 
with 5Weats 




The VSilson. Label Protects Your Table 





BOILED 


MEATS 




Kind of Meat 


Starchy Vegetables 


Green or Succulent 
Vegetables 


Other Dishes 


Boiled beef or pot roast 


Boiled potatoes 
Baked winter squash 


Boiled turnips 
Cabbage 
Stewed tomatoes 




Boiled corn beef 


Boiled potatoes 


Cabbage 
Kale 
Greens 
Turnips 




Boiled beef tongue 


Boiled rice (as a 
vegetable) 


Carrots 


Stewed raisins 


Boiled leg of mutton 


Boiled rice (as a 
vegetable) 


Stewed turnips 


Caper sauce 


Boiled ham 


Potatoes 


Cabbage 


Apple sauce 


Boiled fat salt pork 


Navy beans 


Boiled cabbage 


Apple sauce 



MISCELLANEOUS 


MEAT DISHES 


Rolled steak 


Baked sweet pota- 
toes 

Baked white pota- 
toes 


Stewed turnips 
Carrots 


Tomato sauce 


Brown stew 




Stewed or baked 
tomatoes 


Dumplings 


Beef a la mode 




Macedoine of veg- 
etables 


Brown sauce 


Liberty steaks 


Baked potatoes 
Creamed potatoes 




Brown sauce 
Tomato sauce 
Stewed mushrooms 


Stuffed meat 


Mashed potatoes 


String beans 

Carrots 

Parsnips 




Creamed dried beef 


Baked potatoes 




Corn bread 
Toast 


Veal cutlets 


Rice balls (as a veg- 
etable) 




Tomato sauce 
Brown sauce 


Veal stew 




Baked tomatoes 


Dumplings 


Veal loaf 

For supper 




Celery 

Tomato or apple 
salad with mayon- 
naise or boiled 
dressing 




Braised liver 


Potato puffs 




Mace and brown 

sauce 
Garnish with curled 

bacon 


Braised leg of mutton 


Rice (served sep- 
arately as vegeta- 
ble) 


Carrots and turnips 
in dish with mut- 
ton 


Brown sauce 


Braised shoulder of 
mutton 


Boiled rice (served 
as vegetable) 


Mashed turnips 




Irish stew 




Onions 


Dumplings 


Breaded mutton chops 


Potatoes au gratin 




Tomato sauce 


Spring lamb 


New potatoes 
Boiled rice (as veg- 
etable) 


Peas 

Asparagus 


Mint sauce 



COLD MEATS (Canned or left-over) 


Roast beef 




Chicory with French 
dressing 


Creamed horseradish 

sauce 
Aspic Jelly 


Roast mutton 




Sliced tomatoes with 
French dressing 




Roast lamb 




Lettuce and chopped 
mint with French 
dressing 





OhuUb maAk. 






Wilson & Co, 



uowl coLono/ntee' 



45 






■ The V/ilson Label Protects Your Table 



A 



WELL cooked meat can lose its appetizing appearance if it 
is not carved well. There are a few points well worth know- 
ing which are suggested in the following outline: 

1. Type of chair: high enough to sit and carve at, the table. 

2. Size of platter large enough so that the legs of fowl or pieces 
of meat will not fall on table when cut off. 

3. Skewers and string should be removed from meat before 
bringing to table. 

4. Large fowls should be placed so that the head of the fowl is 
at the left of the carver. 

5. Small fowls, as squab, should be placed crosswise of platter, 
head away from the carver. 

6. Venison and mutton should be placed lengthwise, heaviest 
end at the left of the carver. 

7. A roast of ham or leg of lamb or veal: place with thick end 
toward the right hand of the carver. 

8. Standing rib roast : place toward left of the carver. 

9. Beefsteak: .place tenderloin nearest carver, especially if the 
carver does not know cuts of steak. 

10. To learn first steps of carving: cut bread thin and even; 
then try veal loaf or meat without bone. Cultivate steady hand. 

11. Round steak: do not remove bone; cut in right angles 
to bone. 

12. Standing rib roast: cut away gristle between back bone 
and meat. (Cut meat from rib or carve thin slices to the rib; after 
carving enough slices remove meat from rib.) 

13. Rolled rib roast: place meat side to platter; fork put 
in side and slices begin at right; should be very thin. Remove 
skewers and string before taking to the table. 

14. Meat pie : cut in center to edge. If cup is in centre, remove. 

15. Carving turkey or chicken: if family is small, one-half 
should be carved at first meal. Begin at breast bone; cut slices 
thin. Cut enough white meat. Take collar (paper) in hand and 
separate first and second joint; remove wing; do not divide if 
small family. Serve the dressing with a spoon. Ask the preference 
of each, for dark or white meat; or if a large number are present 
give a little of each. Duck is the hardest of all fowls to carve. 



OhiJb mxxhk. 



Wilson & Co. 



V V 



lujWi Qua/va/nt&e 



*» 






46 




£Kelpful 
mints 




The Wilson Label Protects Your Table 



THERE are certain recognized limits in the cooking of meat 
dishes for small families. It is practically out of the question 
to get a choice roast of a weight less than five pounds. It is 
possible to make a pot roast out of a pound of meat if it is rightly 
cooked in a small close-covered kettle. Braised meat with veg- 
etables can be satisfactorily prepared in small amounts if cooked 
on a rack in a kettle over a low fire, or in a covered roaster in a slow 
oven. Braised meat is richer than stewed meat, as less water is 
used and the broth is more concentrated. No more actual time 
need be spent in the kitchen in the longer, slower processes of cooking 
meat than in the shorter methods; but an earlier start is necessary. 
Unless ample time is allowed for cooking, it is useless to attempt 
such dishes, as the materials will inevitably be wasted, or the results 
poor. 

No matter how slow the main process is in the cooking of cheaper 
cuts of meat, the first few minutes should be at strong heat to 
seal the surface of the meat and to retain the juices. 

Boiled meat (it should not really boil but barely simmer at 
about 180° F.) goes further if prepared with a generous amount 
of liquid, and the addition of dumplings, biscuits, and strips of 
toast. The common practice of adding water while boiling meat, 
for the reason that the water cooks away, indicates bad fuel man- 
agement. 

Meat cut up for stewing gives a richer gravy than when cooked 
in one piece. It is a good plan to leave one solid piece of meat to 
slice cold, if the supply is sufficient for two meals. The cold meat 
should be left in the stock until it is ready to serve, so as to retain 
the moisture, but any vegetables that are in the stock must be 
removed, or the flavor will be too strong. 

One advantage of slowly cooked meat dishes is that prompt serv- 
ice is not as necessary as with roasts, steaks and so forth. Tender, 
red meat deteriorates rapidly if allowed to stand after it is ready to 
eat, and much of the delicious flavor is lost. The stew, pot roast, 
and casserole dishes are equally good whether placed on the table 
at a certain moment or not. In fact, they can be kept an hour 
if necessary without any harm, provided they are kept hot. It is 
a great convenience, when a meal is delayed, to place the kettle over 
hot (but not boiling) water, without having the meal suffer. 

Meat that has been cured in brine needs longer cooking than 
fresh meat ; it is less easily digested, as the action of the salt hardens 
the tissues, so it should not be served frequently, and never served 
to the very young or very old. For variety, cured meats may be 
served occasionally, if they are gently and thoroughly cooked. 



3hiA> maAk, 



Wilson & Co. 






luyuAi cui/a/vo/ntee' 



47 




helpful 




■ The 'Wilson Label Protects Your Table 



BULLETINS OF THE UNITED STATES 
DEPARTMENT OF AGRICULTURE 

AMERICAN markets furnish a great variety of food stuffs. 
New fruits and vegetables are constantly being supplied 
through the help of the Government. It is worth while 
to try out foods that other countries have found valuable. The 
Government Bulletins tell how to select and use untried products, 
and the retailers are always glad to show a new article. You will 
also find that the Government bulletins issued by the Department 
of Agriculture will give you fuir information on all the staple goods 
you use in your homes It is a pity that these bulletins, which cost 
so little, are not in use in every home. They treat of almost every 
subject pertaining to the home in a clear, concise manner. These 
bulletins contain a fund of practical knowledge, worked out by 
trained, scientific experts. This knowledge is presented in terms 
easily understood. 

The list of the numerous Government publications, together with their price, 
can be secured by writing to the Department of Agriculture at Washington. 
Many of these bulletins are free; for others, a small charge is made. 

We are indebted to the Department of Agriculture for much of the infor- 
mation contained in this booklet. 

The Department of Agriculture has published a great number of bulletins, 
free to the public as long as the first edition lasts. A complete list will be sent 
to anyone who writes the department at Washington. Any bulletin not procur- 
able through free distribution may be obtained at a cost of five or ten cents from 
the Supt. of Documents, Government Printing Office, Washington, D. C. 

Following is a partial list of practical pamphlets for the house. Numbers 
below five hundred are mostly exhausted in the free list. 

Bread and Bread Making in the Home .No. 807 

249 
487 
128 
808 
824 
871 
142 
469 
375 
717 

85 
653 
121 

34 
526 

74 
468 
182 
535 
256 



Cereal Breakfast Foods 

Cheese and Its Economical Uses in Diet . 

Eggs and Their Uses as Food 

How to Select Foods : Body Needs 

How to Select Foods : Protein Foods .... 

Fresh Fruits and Vegetables 

Foods — Nutritive Value and Cost 

Fats and Their Economical Use in Home 

Care of Food in the Home 

Food for Young Children 

Fish as Food 

Honey and Its Uses in the Home 

Beans, Peas and Other Legumes 

Meats : Composition and Cooking 

Mutton and Its Value in Diet 

Milk as Food 

Potatoes, Sweet Potatoes, etc 

Poultry as Food 

Sugar and Its Value as Food 

Preparation of Vegetables 



ZbjJb maAk. 



[Wilson & Co. 



uotLTt euLasui/r\£££.' 



48 



INDEX TO RECIPES 

Page 

Arkansas Ham 42 

Bacon 43 

Baked Ham with Apples 42 

Baked Spareribs with Apples 41 

Beef a la Mode 27 

Beef Brisket 21 

Beef Heart 31 

Beef Heart Meat Loaf . . . . 34 

Beef Rolls 28 

Beefsteak and Kidney Pudding 27 

Beefsteak Pie 19 

Beef Stew with Dumplings 24 

Beef Sweetbreads 31 

Beef Tongue in Casserole 31 

Boiled Ham with Lima Beans 42 

Braised Beef 21 

Breaded Pork Chops 41 

Brisket with Onion Sauce 21 

Broiling 26 

Browned Breast of Mutton 38 

Cecils with Tomato Sauce . . 34 

Chop Suey 41 

Chuck Steak with Onions 19 

Cold Meats Glazed 34 

Corned Beef 22 

Corned Beef Hash 22 

Crown of Roast Pork 41 

Dried Beef. . 30 

Dry or Summer Sausage 34 

Escalloped Corn Beef . 22 

Ham a la King 42 

Ham en Casserole 42 

Hot Pot of Mutton and Barley 38 

Jellied Soup . 20 

Lamb By-Products 38 

Mutton in Casserole 38 

Mutton Stew with Barley 38 

Planked Sirloin Steak 25 

Pork Sausages 41 

Pot Roast with Vegetables 19 

Potted Hominy 30 

Quick Meat Loaf. . 30 

Ribs (how to roast) 23 

Roasting (general rules) 23 

Round Steak, browned 28 

Savory Beef ; 22 

Short Ribs of Beef. . , ; 30 

Smothered Beef 27 

Soup Making 20 

Southern Ham . 42 

Southern Pot Roast 41 

Stuffed Flank 24 

Stuffed Ham Roll 42 

Stuffed Leg of Mutton 38 

Swiss Steak 25 






0KU> maAk. llYllT^t'liP j*****' uovJh auAftomtee 



49 



MEMORANDUM 



OKJUb maAk, 



Wilson & Co. 



▼~nr 



uorun* Quo/vo/ntee' 



50 




The Wilson Label Protects Your Table 



Y 



OU have profited when you have one sure indication 
of the purity, quality and healthfulness of the food 
products you buy for your family. 

You are benefited when you have one guide to the selec- 
tion of your food products — one symbol upon which you 
can rest your judgment in confidence. You are protected 
not only in the purchase of the foods, but in their use. 

The Wilson label, wherever you see it, identifies a food 
product on which you can thoroughly rely. You may de- 
pend upon the cleanliness, wholesomeness and excellence of 
Wilson products. Their appearance alone will endorse all 
we say of them and all that the Wilson label means. 

We mean that the phrase "The Wilson Label Protects 
Your Table' ' shall convince you of its truth. The only way 
in which it can convince you satisfactorily is through actual 
experience in using Wilson food products in your own home. 

Everything bearing the Wilson label has been selected, 
handled and prepared with respect. By this respect we mean 
the same thoughtfulness and carefulness with which your 
own mother would prepare the favorite dish for the family. 

The familiar "W-shaped" Wilson label, with the "big red 
W" trade mark, stands for our good faith and our pledge to 
you that Wilson food products are exactly what we say 
they are. You can buy them with the fullest confidence 
in their quality. 



m 



The V/ilson Label Protects Your Table 



*3hJUb moAk, l>v "^l ^^ ucvJv ou/afta/niee 



51 



A partial list of Wilson *s 

Certified Brand Products sold 

under our "money-back" 

guarantee 



Sweet Corn 
Green Peas 
Tomatoes 
String Beans 
Beets 

Pork and Beans 
Leaf Spinach 
Asparagus Tips 
California Peaches 

Hawaiian 
Pineapple 




Cherries 

Blue Berries 

Raspberries 

Strawberries 

Catsup 

Chili Sauce 

Jellies Jams 

Preserves 

Peanut Butter 

Mince Meat 

Olives 

Sardines 

Salmon 

Corned Beef Hash 

Ox Tongue 

Veal Loaf 

Vienna Style 
Sausage 

Butterine 



Beans that are Beans 

"PLUMP, toothsome beans 
**- — cooked just right — with 
a bit of juicy pork to season 
them and rich tomato sauce 
to add zest for you. 

And tomato catsup to make 
them even better — Wilson's 
Certified Catsup — made of 
big, ripe tomatoes and pure, 
snappy spices ! 

Two of our famous "money- 
back guarantee" Certified 
products. 

Every Wilson product must 
be selected and prepared with 
respect, just as your own 
mother might prepare it for 
you. 




The V/ilson Label Protects Your Table 



CJhxJb maAk. 



Wilson & Co. 



ucrunv auarva/nteje 



52 



Wilson's Certified Brand 
Canned Peas 

The best you ever tasted 
— or your money hack 

FLAVORY, tender green peas — the very 
finest grown — picked when just right for 
the table! 
You will say— "I never tasted such good 
peas" — when you try Wilson's Certified 
Brand. 

Only peas of uniform size — plump, full-fla- 
vored and fresh from the vines — are good 
enough to win 'Wilson's Certified Brand — the 
label of perfect quality. 

All the fruits and vegetables we put up are 
prepared with unusual care, under the most 
sanitary conditions. 

"Wilson Certified Brand canned foods and 
table specialties possess such a high degree 
of excellence that we place our "money-back" 
guarantee right on the label. 

The name "Wilson & Co. is the symbol of 
superior quality in these products, just as it 
stands for highest excellence in all other 
"Wilson food products. 

Our "money-back" guarantee stands along- 
side your confidence in your dealer. Ask him 
for "Wilson's Certified food products. If he 
cannot supply you write us giving his name 
and address and we can stock him very 
quickly. 



A partial list of Wilson's Certified 

Brand Products sold under our 

"money-back" guarantee 



Tomatoes 

String Beans 

Beets 

Pork and Beans 

Pumpkin 

Leaf Spinach 

Giant Asparagus 

Asparagus Tips 

California Peaches 

Howaiian Pineapple 

Cherries 

Blackberries 

Blueberries 



Strawberries 

Catsup 

Chili Sauce 

Jellies Jami 

Preserves 

Peanut Butter 

Mince Meat 

Olives 

Sardines Salmoi 

Corned Beef Hash 

Ox Tongue 

Lunch Tongue 

Veal Loaf 



OUR GUARANTEE 
IF YOU ARE NOT SATISFIED 
THAT THE CONTENTS OF THIS 
CAN IS OF THE HIGHEST POSSIBLE 
QUALITY. YOUR DEALER WILL 
REFUND THE PURCHASE PRICE. 



~3\ub mat* 



WILSON & CO 




The Wilson Label Protects Your Table 



Wilson & Co. 



WILSON'S 




A partial list of Wilson's Certified 

Brand Products sold under our 

"money-back" guarantee 



Sweet Corn 

Green Peas 

Tomatoes 

String Beans 

Beets 

Pork and Beans 

Leaf Spinach 

Asparagus Tips 

California Peaches 

Hawaiian Pineapple 

Cherries 

Blue Berries 

Raspberries 

Strawberries 



Catsup 

Chili Sauce 

Jellies Jams 

Preserves 

Peanut Butter 

Mince Meat 

Olives 

Sardines 

Salmon 

Corned Beef Hash 

Ox Tongue 

Veal Loaf 

Vienna Style Sausage 

Butterine 



THE development of the Wilson institution 
means a steady betterment not only of 
methods of production but in the quality 
of the products wherever possible. 

This is Wilson's "Certified" Ham and Bacon 
— the successors in name to our long-popular 
"Majestic" brand. 

"Certified" is much more than a name. It 
embodies all the good faith and sincerity of 
our organization, as symbolized in the Wilson 
label itself. "Certified" means to us — and 
we want it to mean to you — our personal re- 
sponsibility. "Certified" on ham or bacon 
means that that product is as good as it can 
be made. 

Rigidly selected from plump, young, cornfed 
porkers that meet our precise guaiifystandard, 
Certified hams and bacon are given our pa- 
tient, old-fashioned cure, and slow smoking 
which imparts a newer and more delicious 
flavor to the tender, juicy meat. 

Your own mother could not be more careful 
or more thoughtful than we are in the selec- 
tion and preparation of Wilson products. 
Respect governs every step — the respect that 
is due the foods which are to reach your table. 

Wilson's Certified Ham and Bacon are now 
on sale all over the country. Ask your dealer 
for them. If he cannot supply you, we can 
stock him at once, as our distribution is 
national. 



The Wilson Label Protects Your Table 



OftLto maAk. 



% A Ml 



Wilson & Co. 



\y \7 



aowi cuLOftxi/rcbeje 



54 



* 



I * 





Wilson's Certified Brand Hawaiian Pineapple 

A delicious treat from the tropics 



TEMPTING golden slices of luscious 
Hawaiian pineapple, filled with and 
surrounded by its own rich juice— a treat 
from the tropics! Nature gives to Hawaiian 
pineapple a most delicious flavor. We 
bring to you this tropic dainty in all its 
pure excellence. 

We gather the choicest pineapples grown 
on the island, then pack them in the most 
sanitary and scientific manner, to give you 
the fruit at its best. 

If you are not satisfied that Wilson's Certi- 
fied Brand Hawaiian Pineapple is of the 
highest possible quality, just ask for your 
money back. 

We give this unqualified "money back" 
Jhie-mnftk 



guarantee on all Certified Brand fruits, 
vegetables and table delicacies. The name 
Wilson & Co. stands for the highest class 
in these products, just as it designates 
superior quality in Majestic Ham and Bacon 
and all other Wilson food products. 

If your dealer cannot supply you with Wilson's 
Certified Brand write us and we will quickly arrange 
for him to be stocked. Our distribution is national. 

A partial list of Wilson's Certified Brand 

Products sold under our "money 

back" guarantee 

Sweet Corn 
Green Peas 
Tomatoes 
String Beans 
Beets 

Pork and Beans 
Leaf Spinach 
Asparagus Tips 
California Peaches* 



zz_ 



WILSON & CO 



Hawaiian 


Preserves 


Pineapple 


Peanut Butter 


Cherries 


Mince Meat 


Blue Berries 


Olives 


Raspberries 


Sardines 


Strawberries 


Salmon 


Catsup 


Corned Beef Hash 


Chili Sauce 


Ox Tongue 


hes* Jellies 


Veal Loaf 


y0IW fUMMtfta" 






Wilson & Co. 



USCIOUS. 




! 



A partial list of Wilson's Certified 

Products sold under 

our "money-back" guarantee 



Sweet Corn 

Green Peas 

Tomatoes 

String Beans 

Beets 

Pork and Beans 

Leaf Spinach 

Asparagus Tips 

California Peaches 

Pineapple 

Cherries 

Blueberries 

Raspberries 

Strawberries 

Pumpkin 

Catsup 




Chili Sauce 

Jellies 

Jams 

Preserves 

Peanut Butter 

Mince Meat 

Olives 

Sardines 

Salmon 

Ox Tongue 

Veal Loaf 

Ham 

Bacon 

Oleomargarine 

Coffee 



OED-RIPE strawberries— preserved by a 
splendid recipe— under the eyes of master 
chefs— in model kitchens— so that the luscious- 
ness of the plump, ruddy berry is enhanced 
and kept for you— this is the secret of our 
Certified Strawberry Preserves. 
Try them— and know them. Especially, enjoy 
them with tea biscuits made with Wilson's 
Majestic Lard and spread with Wilson's Clear- 
brook Butter. 

Our Certified Strawberry Preserves are an ex- 
ample of what the Wilson Certified line of food 
products means for the home. Fruits, vege- 
tables, meats, table specialties— all selected 
prepared and handled with the respect your 
own mother would pay anything she prepared 
for you. And all our Certified canned and pack- 
aged foods bear our "money- back" guaranty. 
Ask your dealer for "Wilson's Certified" goods. 
Should he not supply them, please write us 
and give us his name. We can quickly stock 
him, for our distribution is national. 



dhxJb TrtaAk 



_*. 



WILSON & CO. 



"V W 



uauA, aua/va/nlee' 



56 



'^WM^^W^iMM^t^^^^^^^W^ 




if' 



Wh 



A partial list of Wilson's 
Certified Brand Products 

sold under our 
"money back" guarantee 



Wilson's Certified Brand 
Catsup and Chili Sauce 

watched from tomato seed to bottle 

WE PLANNED these condi- 
ments for you. We studied 
how to prepare them so that 
they would enhance the goodness of 
hot and cold meats, soups, macaroni 
dishes, gravies and the other foods 
with which you use them. 

To have that perfect quality which 
earns Wilson's Certified Brand label 
they are made of big, plump, ruddy 
tomatoes with firm, solid meat — grown 
from the seed of our own selection — 
grown in those sections of Indiana famous 
for superior tomatoes. You taste the rich, 
ripe tomato flavor, mingled with just the 
right amount of choice spices. 

When you pour "Wilson's Certified Brand 
Catsup or Chili Sauce onto your plate you 
realize that at last the skill of the chef has 
given you the best that nature can offer. 

The exacting standards of excellence, the 
scrupulous care and cleanliness, the han- 
dling with respect, which govern the pro- 
duction of Majestic Ham and Bacon, of our 
Certified Brand canned fruits, vegetables 
and table delicacies, and of all "Wilson food 
products — these show their value to you in 
our catsup and chili sauce. 

Specify "Wilson's Certified Brand when you 
buy catsup and chili sauce. "We promise 
you a richness, a flavor, a quality you have 
never before known. 



Sweet Corn 


Raspberries 


Green Peas 


Strawberries 


Tomatoes 


Catsup 


String Beans 


Chili Sauce 


Beets 


Jellies 


Pork and Beans 


Jams 


Pumpkin 


Preserves 


Leaf Spinach 


Peanut Butter 


Giant Asparagus 


Mince Meat 


Asparagus Tips 


Olives 


California Peaches 


Sardines . 


Hawaiian Pineappl 


s Salmon 


Cherries 


Corned BeefHash 


Blackberries 


Ox Tongue 


Blueberries 


Lunch Tongue 


Loganberries 


Veal Loaf 




The Wilson Label Protects Your Table 



CJhU> maAk. 



Wilson & Co. 



acrvJx, euLOfca/ntee' 



57 




Wilson s 

Certified Brand Coffee 

The Perfect Blend 

THE coffee experts ofWilson & Co. 
have brought to perfection the deli- 
cate art of blending coffee. The 
result of the "Wilson Blend" is a much 
finer, more delectable flavor than we 
have ever found in any other coffee. 

We promise you a new delight when 
you taste a cup of Wilson's Certified 
Brand Coffee. 

Quality, of course, begins with the 
coffee bean. But the quality coffees of 
various regions must be merged into 
one — a blending of the best in each — 
before they yield up their richest treas- 
ures in flavor and aroma. 

We submit the achievement of our 
coffee experts to the judgment of all 
lovers of good coffee. 

Blue Can Blend is our highest grade 
coffee. We back our belief in the supe- 
rior quality of this blend of coffee with 
this remarkable guarantee: 

If you do not say that 'Wilson's Certi- 
fied Brand Blue Can Blend Coffee is the 
finest coffee you ever tasted, your dealer 
will refund the purchase price. 

Red Can Blend is our popular-priced 
coffee. If you are not satisfied with the 
value of this blend your dealer will re- 
fund the purchase price. Ask your dealer 
for Wilson's Certified Brand Coffee. 




*3KU> maAk. E 



* A # 



lutuA* awJJ\&r&£jZ 



58 



C II 





^"NUR "money-back" guarantee is on 
^^ every Wilson's Certified label. It 
distinguishes our Certified fruits, vegeta- 
bles and table specialties. It sets them 
apart from ordinary "canned foods.'' It 
is a binding pledge that the quality of any 
of our Certified products must satisfy 
your own individual taste. 

We could not make such a guarantee if 
we did not first make sure that the quality 
is in the product. We prepare these foods 
for your table with the respect they deserve. 



T N OUR model kitchens we are as care- 
* ful and thoughtful as your own mother 
would be. Corn, tomatoes, peas, beans 
and other vegetables, as well as the fruits 
and berries, when gathered for us must 
be of the finest quality. 

Our "money-back" guarantee stands 
alongside your confidence in your dealer. 
Ask him for Wilson's Certified food pro- 
ducts. If he cannot supply you write us 
giving his name and address and we can 
stock him very quickly. 




The VSilson Label Protects Your Table 



Ohib moAk. 



Wilson & Co. 



aaruA auA/tti/nt&e 



59 



You Alone Are the Judge 



The guarantee shown below 
is on every can of our Cer- 
tified Brand fruits, vegeta- 
bles and table specialties. It 
makes you the sole judge of 
these foods. We go on the 
principle that nothing is too 
good for our patrons, and to 
justify making this "money- 



back" guarantee we have to 
be sure that the foods merit 
it. This guarantee is our 
pledge to you personally 
that everything bearing our 
Certified Brand label is pre- 
pared and handled with the 
respect due that which is to 
be served on your home table. 



OUR GUARANTEE 

IF YOU ARE NOT SATISFIED 
THAT THE CONTENTS OF THIS 
CAN IS OF THE HIGHEST POSSIBLE 
QUALITY, YOUR DEALER WILL 

REFUND THE PURCHASE PRICE. 



A partial list 


of Wilson 's 




certified food products 




Corn Beef Ha, 


Blueberries 










Lunch Tonne 


Loganberries 




Veal Loa/ 






Sweet Corn 


















JJJ B ** n " 


Chili Sauce 










Pumpkin 


Jelllea 






jama 




AaparagusTtpa Peanut Butter 
















Blackberries 


Sardinei 





Wilson & Co. 



C *^GO,, L U.,U.S> 



If your dealer does not handle our Certified 
Products write us and we will see that you 
are supplied. Our distribution is national. 



*&d Stand 



£*TRa 



'4j? 



SHALUIEFU68 



^tESS BEANS 



Ohib maAk. 



Wilson & Co. 



▼""▼ 



ucWl au/Vva/niee 



60 



■ II 



MEMORANDUM 



dhib maAk. 



Wilson & Co. 



v^r 



ucrxxK GMX3TiQsr&z£ 



61 



■ II 



MEMORANDUM 



OKiUb moAk. 



Wilson & Co. 



^"^T" 



LUTuJu aujitv&r&£je? 



62 



MEMORANDUM 



A M 



OhJUb moAk. 



Wilson & Co. 



^ — ^f 



r^^T oM/r ^ £, 



63 



Fill out these coupons with names of your friends 

Please send a copy of your book, "WILSON'S MEAT COOKERY" to 

Name .: 

Street 

City State 

My grocer (or butcher) is 

Address 

Please send a copy of your book, "WILSON'S MEAT COOKERY" to 

Name 

Street 

City State 

My grocer (or butcher) is 

Address 

Please send a copy of your book "WILSON'S MEAT COOKERY" to 

Name 

Street 

City. State 

My grocer (or butcher) is 

Address 

Please send a copy of your book "WILSON'S MEAT COOKERY'' to 

Name 

Street s „ 

City State „ 

My grocer (or butcher) is 

Address 

Please send a copy of your book "WILSON'S MEAT COOKERY" to 

Name 

Street 

City State 

My grocer (or butcher) is 

Address 



JKJJb TnaAk. m^' ^M oouA, ouvonjo/nlee 



64 




LIBRARY OF CONGRESS 







^B 










